Spring Lentil Salad with Arugula, Peas, & Radishes
Nothing says “spring” to me like crisp peas, peppery radishes, and fresh herbs. Combining all these ingredients together, I created this Spring Lentil Salad with Arugula, Peas, and Radishes to celebrate the best of spring. Topped with a tangy lemon and caper vinaigrette, this salad has become a staple in my kitchen this spring.
Recipe Details
Spring Lentil Salad Ingredients
To make this recipe, you will need the following ingredients:
- French or beluga lentils
- Radishes
- Snap peas
- Flat leaf parsley
- Feta cheese
- Toasted pumpkin seeds
- Arugula
- Olive oil
- Lemon juice
- Capers
- Dijon mustard
- Shallot
- Sea salt and pepper
*Continue scrolling for the full recipe with measurements.
How to Prepare Dried Lentils
Dried legumes of any kind can seem a bit daunting if you’ve never cooked with them before. I’m here to tell you that there’s nothing to be intimidated by and that dried legumes are a great addition to any pantry.
To prepare dried lentils for cooking, you will need to soak them in salted water for 8 to 12 hours. Soaking dried legumes helps to shorten cooking time, improve the texture of the legumes, and aid with digestion. Add the lentils to a mixing bowl and cover them with water. For 1 cup of dried lentils, I like to use 4 cups of water. Add two teaspoons of salt and mix well to dissolve. Now all you have to do is leave them to soak for 8 to 12 hours.
After the soaking period, drain and rinse the lentils. Add the soaked lentils to a pot of boiling water and cook for about 15 minutes. Drain and rinse with cool water. Voilà! That’s all there is to it.
How to Make Spring Lentil Salad
Prepare the Lentils
Using the directions outlined above, prepare the lentils. I like to use French or Beluga lentils here because I like the texture, and I find they have more integrity than some other varieties of lentils.
If you do not have time to soak and cook your own lentils, you can use canned lentils instead.
Add the drained and rinsed cooked lentils to a large salad bowl. Set aside while you prepare the dressing.
Make the Lemon & Caper Vinaigrette
In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced capers, minced shallot, Dijon mustard, sea salt, and fresh black pepper. Screw the lid on tightly, then shake vigorously.
Taste and adjust the seasoning as needed. Set the dressing aside while you assemble the salad.
Assemble the Spring Lentil Salad
Chop the radishes up into small cubes, thinly slice the snap peas on the diagonal, and roughly chop the flat-leaf parsley. Add the prepared vegetables to the bowl with the cooked lentils along with the crumbled feta cheese, toasted pumpkin seeds, and arugula. Pour over the lemon and caper vinaigrette, then toss well to combine. Taste the salad and adjust the seasoning as needed.
Serve the Spring Lentil Salad immediately, or store it in the fridge for up to four days to enjoy as an easy grab-and-go lunch.
More Spring Recipes
If you loved this spring lentil salad recipe, be sure to check out these other delicious spring recipes:
Roasted Carrots with Lemon Yogurt & Hazelnuts
Lemon & Herb Spatchcock Chicken
If you loved the recipe for my Spring Lentil Salad, be sure to leave a review or comment. I love to hear from you! As always, if this dish makes its way onto your dinner table, be sure to tag me in your Instagram posts.
Wishing you all a wonderful long weekend!
xx
Ashley
Spring Lentil Salad with Arugula, Peas, & Radishes
Ingredients
- 1 cup dried French or beluga lentils, soaked for 8-12 hours (will yield approximately 4 cups of cooked lentils)
- 1 cup radishes, cubed (about 5 radishes)
- 1 cup sliced snap peas
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup flat leaf parsley, roughly chopped
- A large handful arugula
- Sea salt and black pepper, to taste
Lemon & Caper Vinaigrette
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon capers, minced
- 1 tablespoon shallot, minced (approximately half a shallot)
- 1 teaspoon Dijon mustard
- Sea salt and black pepper, to taste
Instructions
Cook the Lentils
- Bring a medium pot of salted water to a boil. Drain and rinse the soaked lentils, then add them to the boiling water. Cook for 15 minutes, or until the lentils are no longer hard.
- Remove the lentils from the heat and drain. Run the lentils under cold water to stop the cooking process.
Make the Lemon & Caper Vinaigrette
- In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced capers, minced shallot, and Dijon mustard. Screw the lid on tightly and shake well. Taste, then season to your liking with sea salt and freshly cracked black pepper. Shake again.
Prepare the Spring Lentil Salad
- To a large salad bowl, add the cooked lentils, cubed radishes, sliced snap peas, feta cheese, pumpkin seeds, parsley, and arugula.
- Pour the lemon and caper vinaigrette over the salad. Toss well to coat. Taste the salad and adjust the seasoning as needed.
- Serve right away, or store in the fridge for up to four days to enjoy as an easy grab-and-go lunch.