Spring Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cooked lentils with spring vegetables—asparagus, peas, and artichokes—fresh herbs, feta, and a lemon-mustard dressing. Naturally vegetarian and satisfying enough for a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked green lentils, (rinsed well and picked over)
- 3 cups water, (or vegetable broth)
- 1 bay leaf
- 3/4- pound asparagus, (woody ends removed and chopped into 1-inch pieces)
- 1 cup frozen peas
- 12 oz artichokes hearts, (drained and chopped)
- 4 green onions, (sliced)
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped basil
- 1/2 cup crumbled feta cheese, (optional)
- Kosher salt and black pepper, (to taste)
- Garnish: chopped pistachios and extra feta cheese, (optional)
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic, (minced)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 291mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.