Lentil Salad with Spring Veggies and Herbs

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SourceBased on a recipe from Cookie and Kate
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes


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.



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
cucumber, European (sliced into half moons)
1 bunch
radishes (thinly sliced)
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.