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Lemony Lentil Salad with Asparagus and Tomatoes - Easy homemade recipe

Lemony Lentil Salad with Asparagus and Tomatoes

A bright and fresh salad with earthy lentils, crisp asparagus, and juicy tomatoes in a tangy lemon dressing
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup French green lentils rinsed
  • 2 1/2 cups vegetable broth
  • 1 lb asparagus trimmed
  • 2 tbsp olive oil divided
  • 1 pint cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1 lemon zested and juiced
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Preheat oven to 425°F. Cook lentils in vegetable broth for 18-20 minutes until tender but firm. Drain and spread on baking sheet to cool slightly.
  2. Toss asparagus with 1 tbsp olive oil, salt, and pepper. Roast for 8-10 minutes until crisp-tender. Let cool, then cut into 1-inch pieces.
  3. In a small bowl, whisk together lemon zest, juice, Dijon, honey, garlic, and salt. Slowly whisk in remaining 1 tbsp olive oil until emulsified.
  4. In a large bowl, combine warm lentils with dressing. Gently fold in asparagus, tomatoes, and red onion. Taste and adjust seasoning.
  5. Sprinkle with feta and parsley before serving. Can be served warm or chilled.

Notes

For vegan version, omit feta or use vegan cheese alternative. Salad keeps well in fridge for 4-5 days.