Lemony Lentil Salad with Asparagus and Tomatoes

Why You’ll Love This Recipe

This Lemony Lentil Salad is the perfect balance of textures and flavors. The hearty lentils provide protein and fiber, making the salad filling and nutritious, while the asparagus and tomatoes add a refreshing crunch and natural sweetness. The tangy lemon dressing with garlic and olive oil ties everything together beautifully, and the crumbled feta adds a creamy, salty bite. It’s a versatile dish that’s easy to prepare and can be made ahead of time, making it ideal for meal prep or potlucks.

Ingredients

• 1 tablespoon salt, plus more to taste
• 1 bunch thin asparagus (1 to 1 1/4 pounds), tough ends trimmed and 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 (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the lentils:
   • In a medium saucepan, combine the dried lentils with 4 cups of water and 1 tablespoon of salt. Bring to a boil, then reduce the heat to a simmer. Cook the lentils for 25-30 minutes or until they are tender but still hold their shape. Drain any excess water and set aside to cool.
2. Blanch the asparagus:
   • Bring a large pot of water to a boil and add a pinch of salt. Add the asparagus pieces and cook for 2-3 minutes, just until they are bright green and slightly tender.
   • Drain the asparagus and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
3. Prepare the dressing:
   • In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, and freshly ground black pepper to taste. Adjust the seasoning with additional salt or pepper if needed.
4. Assemble the salad:
   • In a large bowl, combine the cooked lentils, blanched asparagus, halved grape tomatoes, red onion, and chopped parsley.
   • Pour the dressing over the salad and toss gently to combine.
5. Add the feta and garnish:
   • Gently fold in the crumbled feta cheese and garnish with additional parsley and lemon slices, if desired.
6. Serve:
   • Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld. This salad is perfect served cold or at room temperature.

Servings and Timing

This recipe yields approximately 4 servings and takes about 40 minutes of preparation time, plus additional chilling time if desired.

Variations

• Add protein: For a more substantial meal, add grilled chicken, shrimp, or chickpeas for extra protein.
• Switch up the cheese: If you prefer a different cheese, try goat cheese or cotija for a different flavor profile.
• Add more vegetables: You can add more vegetables like cucumber, bell peppers, or olives to make the salad even more colorful and flavorful.
• Make it spicy: Add a pinch of red pepper flakes or some diced jalapeños for a spicy kick.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served chilled, but you can also enjoy it at room temperature. It does not require reheating.

FAQs

1. Can I use a different type of lentil for this recipe?

Yes, you can substitute green or black lentils for brown lentils. Just be mindful that different types of lentils may cook at slightly different rates, so adjust the cooking time accordingly.

2. Can I make this salad ahead of time?

Yes, this salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even better after a few hours.

3. Can I substitute the feta cheese?

Yes, if you prefer, you can substitute the feta with goat cheese, ricotta, or even a dairy-free cheese option.

4. How can I make this salad spicier?

To add a spicy kick, consider adding a pinch of red pepper flakes, finely diced jalapeños, or a drizzle of sriracha to the dressing.

5. Can I use frozen asparagus?

Fresh asparagus works best for this recipe, but if you only have frozen asparagus, be sure to thaw and drain it well before using it in the salad.

6. Can I add nuts or seeds to this salad?

Yes, for extra crunch, you can add toasted almonds, sunflower seeds, or pumpkin seeds to the salad just before serving.

7. How do I store leftovers?

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the asparagus may lose its crispness over time.

8. Can I use a different oil for the dressing?

Yes, you can substitute extra-virgin olive oil with avocado oil, grapeseed oil, or another mild oil of your choice.

9. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but if you don’t have fresh lemons, bottled lemon juice can be used in a pinch.

10. Is this recipe gluten-free?

Yes, this Lemony Lentil Salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Conclusion

Lemony Lentil Salad with Asparagus and Tomatoes is a light, refreshing, and nutritious dish that’s perfect for any time of year. The combination of hearty lentils, tender asparagus, juicy tomatoes, and creamy feta makes for a flavorful and satisfying salad. Whether you’re serving it as a main dish or a side, it’s sure to be a hit with its bright, tangy flavor and vibrant colors. Enjoy this healthy, easy-to-make salad as a quick lunch, dinner, or a potluck favorite!

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