This Spring Lentil Salad is a healthy, vibrant, and incredibly versatile dish that you can easily customize with your favorite ingredients. Cooked lentils make the perfect base because they pair beautifully with almost anything — from proteins like chicken or turkey to fish such as cod, hake, or tuna, and of course plenty of fresh vegetables for added color and texture.
You can enhance the flavor even more with aromatic herbs like basil, parsley, or fresh thyme. Serve it completely chilled for a refreshing option, or slightly warm if you add freshly cooked ingredients like grilled chicken breast or crispy breaded fish strips. And don’t forget — a good homemade vinaigrette is what truly brings this salad to life with that bright, tangy flavor we love.
Variations of Spring Lentil Salad
- Make it heartier: Add sliced grilled chicken breast to turn it into a more filling main dish.
- Vegetarian complete meal: Replace feta cheese with tofu and add two servings of cooked white rice. You’ll have a satisfying, balanced, 100% vegetarian meal.
- Serve it warm: Lightly sauté the salad before serving and swap the feta for a semi-cured cheese that softens slightly with heat.
Recipe Information
- Prep Time: 15 minutes
- Servings: 4
- Difficulty: Easy
- Perfect for: Light lunches or side dishes
Ingredients
- 350 g (about 2 cups) cooked lentils
- 50 g (½ cup) cherry tomatoes
- 50 g feta cheese
- 1 red onion
- 1 carrot
- 1 red bell pepper
- 1 green bell pepper
- Juice of 1 lemon
- 3 tablespoons olive oil
- Fresh parsley
- Salt
- Black pepper
Instructions
1. Prepare the Vegetables
- Peel the red onion, cut it in half, and finely chop it.
- Peel and finely dice the carrot.
- Remove the tops, seeds, and white membranes from the bell peppers, then chop them into small pieces.
2. Make the Vinaigrette
- Squeeze and strain the lemon juice.
- Mix it with olive oil, a pinch of salt, and black pepper.
- Whisk well until emulsified.
- Adjust to taste by adding more olive oil or lemon juice if needed.
Combine the chopped vegetables with the vinaigrette and refrigerate while preparing the remaining ingredients.
3. Prepare the Remaining Ingredients
- Wash and dry the parsley, separating the leaves.
- Rinse the lentils thoroughly in a large colander under running water and drain well.
- Crumble the feta cheese.
- Wash the cherry tomatoes and cut them in half.
4. Assemble the Salad
In a large salad bowl, combine the lentils, cherry tomatoes, and crumbled feta.
Add the parsley leaves and serve with the spring vegetable vinaigrette.
This lentil salad is fresh, nutritious, and perfect year-round. Whether served as a light main or a flavorful side, it’s easy to customize and always satisfying.