Lemony Lentil Salad with Asparagus and Tomatoes
Try this Lemony Lentil Salad for a vibrant Greek-inspired dish! Earthy brown lentils are combined with asparagus, cherry tomatoes, and tangy feta cheese to form the base of this salad before being tossed in a fresh, lemony dressing that ties it all together. A great protein-packed lunch idea that’s perfect for a sunny day!
Servings: 6
Ingredients
- 1 tablespoon salt plus more to taste
- 1 bunch thin asparagus (1 to 1 1/4 pounds), tough ends trimmed cut into 1 to 2-inch pieces (2 1/2 to 3 cups)
- 1 cup dried brown lentils
- 1 pint grape tomatoes (2 cups) halved
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley plus more for garnish
- 1/3 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic minced
- Freshly ground black pepper to taste
- 1 cup crumbled feta cheese (4 ounces)
- Lemon slices for garnish if desired
Instructions
- Prepare an ice bath.
- Bring a large saucepan of water to a boil with 1 tablespoon of salt added.
- Add the asparagus and cook 10-15 seconds or until it turns bright green. Remove with a small sieve and transfer to the ice bath. Drain well. Pat the asparagus dry.
- Add the lentils to the boiling water and cook 15-20 minutes or until they're tender, being careful not to overcook. Drain and rinse under cold running water (or use the ice water).
- Combine the lentils, asparagus, tomatoes, red onion and parsley in a bowl.
- Whisk lemon juice, olive oil and garlic together. Season to taste with salt and black pepper.
- Add the feta cheese and gently toss. Garnish with parsley sprigs and lemon slices. Serve immediately.
Notes
2017 recipe retested and updated.
SUBSTITUTIONS:
- Can use sugar snap peas in place of asparagus.
- Can also use green lentils. (They may take longer to cook.)
- You can also use grape tomatoes. Campari tomatoes are another option, but I recommend quartering them because they’re larger.
- Blanch the asparagus, scoop the asparagus out with a small sieve into the ice bath, then cook the lentils in the same water to save time and resources.
- Use the ice water you used to shock the asparagus to help cool the lentils.
- The lentils can be cooked 2-3 days ahead of time and refrigerated.
- Combine the salad, leaving off the dressing and feta cheese and refrigerate.
- When ready to serve, toss with the dressing and add the feta cheese.
Nutrition
Serving: 1 | Calories: 192kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 307mg | Fiber: 5g | Sugar: 5g