Salads

August 4, 2021

Spring Lentil Salad

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I usually like to space out the variety of recipes I share, but with the arrival of spring, I can’t help but feature more spring greens in another salad. This Spring Lentil Salad is a wonderful and light meal for a lunch or dinner. It also stores well, making it a great meal prep option to make for the week, or an easy leftovers lunch.

This salad brings lovely combinations of textures and flavors to the table. Tender lentils, buttery olives, and crunchy arugula, radishes, and sunflower seeds, all coated in a light and bright lemon dressing. The flavors also blend and play off each other, with peppery arugula and radishes, briny olives, and tart citrus. I’ve never been a big fan of radishes, but this salad is changing my mind.

I also knew I hit a home run with this salad when my dad went back for seconds. Anytime someone goes back for seconds of a dish, that’s the ultimate compliment for me! (And in the life of a blogger and recipe developer, a sure sign of a winner!) So make this salad, serve it up with some crusty bread, and maybe a nice cold glass of white or rose wine, and enjoy the longer days and increasing warmth.

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Ingredients assembled for Spring Lentil Salad
Assemble your ingredients.

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Assembling the salad ingredients and layering them in a bowl
Toss cooked lentils, green olives, green onions, and radishes in half the dressing. Place the arugula in the bowl and pour over remaining dressing, then toss everything to combine. Add the sunflower seeds, and toss gently once more to distribute them throughout the salad.

Finished Spring Lentil Salad served on a clear glass plate on a wood slice
Serve at room temperature, and enjoy!

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Original publication date: April 12, 2021

Spring Lentil Salad

Tender lentils, buttery olives, and crunchy arugula, radishes, and sunflower seeds, all coated in a light and bright lemon dressing.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

20

min

total:

30

min

Print It

Ingredients

3/4 cup dry brown or green lentils

3 oz. fresh baby arugula

1 cup pitted green olives, halved

4-6 green onions, thinly sliced

4 large radishes, thinly sliced

1/3 cup sunflower seeds


For dressing:

1/3 cup avocado oil

1/4 cup lemon juice

2 tsp. dijon mustard

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

Instructions

  1. Begin by preparing lentils. Bring 3 cups water to a boil in a medium pot. Rinse and drain the lentils, picking over them to remove any debris. Add rinsed lentils to boiling water, and reduce heat to simmer. Cook lentils for about 20 minutes, until tender. Drain excess water, and set cooked lentils aside to cool.
  2. Meanwhile, prepare the dressing by adding the avocado oil, lemon juice, dijon, salt, and pepper to a mason jar, and shaking vigorously to combine. (Or whisk ingredients together in a bowl.)
  3. Once lentils are cooled, but still slightly warm, add them to a large bowl with the green olives, green onion, radishes, and sunflower seeds. Toss warm lentils with half of the dressing.
  4. Add arugula on top of the lentil mixture, pour over remaining dressing, and toss gently to combine.
  5. Serve at room temperature. Leftovers keep well in the refrigerator for 2-3 days.

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Hi there, I’m Kira!

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