Lentil Salad with Spring Veggies and Herbs

Based on a recipe from Cookie and Kate

This bright, fresh salad is a great way to use a variety of spring produce, and packs a protein punch from the lentils. Make sure to use French lentils, which hold their shape better after cooking, and try varying the veggies depending on what you enjoy. Fresh, crunchy snap peas or green beans would be delicious, or serve over a bed of lettuce or baby spinach.


Prep Time

15 minutes

Cook Time

25 minutes


4 Servings


2 cups lentils, green (French, dried)
2 cloves garlic (smashed)
2 tablespoons olive oil
1⁄4 cup lemon juice (fresh)
2 tablespoons olive oil
1 teaspoon Mustard, Dijon
1 teaspoon maple syrup
2 cloves garlic (pressed or minced)
1⁄4 teaspoon sea salt (fine-grain)
  black pepper, freshly ground
1 cucumber, European (sliced into half moons)
1 bunch radishes (thinly sliced)
2 carrots (grated)
1⁄2 cup herbs (combination of flat leaf parsley, mint, and dill recommended)
  cheese, feta (crumbled (optional))


Combine lentils, oil, garlic cloves, and water in a saucepan. Bring to a boil and reduce to a simmer, simmering until lentils are tender, 15-25 minutes. Strain and set aside to cool slightly.

Meanwhile, combine dressing ingredients in a bowl and whisk thoroughly. Toss cooked lentils with dressing, veggies, herbs, and optional feta.