This warm, vegan spring lentil salad is the perfect spring dish! It's a fresh, healthy, delicious salad that's loaded with spring vegetables, lemon, and fresh mint leaves. This salad is vegan, uses only whole foods, plant-based ingredients, is naturally gluten-free, and potentially very budget-friendly!
Grocery stores and farmers markets are currently, or starting to be, packed with spring produce! Not only is spring produce delicious, but like all produce, it's more affordable and accessible during its prime season. So run to your local farmers market, load up on those spring veggies, and throw together this simple salad with me!
PS - Seasonal Food Guide is a great website that lets you see which produce are in season, in your state, for any month you select.
We're going for a spring vibe here, people! We want this salad to be fresh, light, and vibrant, while still being nutritious and filling.
- Lentils: I used brown lentils and they truly help make this salad filling! Lentils are an inexpensive, healthy source of protein, potassium, and complex carbohydrates, including dietary fiber.
- Asparagus: My favorite spring veggie! I got 1 bunch of asparagus (~1 pound) for $1.99 - that's UNREAL. Asparagus is usually $5.99/bunch by me. Gotta love spring!
- Sugar Snap Peas: These add such a nice crunch to the salad and natural sweetness. Get 'destringed' sugar snaps if you can! If that's not available, you can quickly and easily trim the end that has a little stem and peel it off, it should take the strings with it.
- Radishes: Adds a nice crunch and lightness to the salad.
- Red Onion: I didn't use too much red onion, but just enough to add some flavor and color.
- Fresh Mint Leaves: I love adding mint leaves to a salad, they add such a nice, subtle flavor and freshness.
- Arugula: This is optional, I threw it in at the end to add something soft to the salad.
- Garlic: just yes.
- Lemon Juice: Lemon juice makes these veggies THRIVE. It just adds this perfect amount of flavor and freshness.
- Olive Oil
How to Make this Vegan Spring Lentil Salad
This recipe is super easy to make and shouldn't take you more than 30 minutes to throw together.
- First, start by cooking the lentils in salted water until tender, but not falling apart. I cooked my lentils for about 5 minutes less than instructed on the package. Drain.
- Meanwhile, in a large pot, steam the sugar snap peas and chopped asparagus for 7-8 minutes, or until the desired tenderness is reached. Drain.
- Finally, assemble the salad by placing the cooked lentils and steamed veggies in a large bowl and add raw, sliced radishes, raw diced red onion, minced garlic, lemon juice, olive oil, arugula, and mint leaves. Toss to combine. Season with salt, pepper, and sumac. Taste and adjust seasonings as desired.
- Enjoy immediately!
You can truly use any veggies you like - either add to the salad or swap out something you're not the biggest fan of! I would suggest sticking spring produce to keep it as light and fresh as possible, here are some great options:
- English Peas
- Snow Peas
- Swiss Chard
- Green Beans
Also, you could use green lentils instead of brown lentils!
This salad is warm due to the lentils and steamed veggies BUT you can totally change up how this is made/eaten. Here are a few options:
- Eat this salad cold: You can cook everything as instructed and then just chill it in the fridge until its cold or run the lentils and steamed veggies under cold water after draining them.
- Leave the veggies raw: You could leave all the veggies totally raw by not steaming the asparagus and snap peas.
- Change how you cook the veggies: Instead of steaming the asparagus and snap peas, you can saute, grill, or blanch them!
- 'Undercook' the brown lentils: If you follow the package instructions, the brown lentils will be too mushy and soft. Undercooking them by even 5 minutes will help them keep their shape and give them a nice tender, al dente bite.
- Adjust the seasonings: If it tastes a bit bland, I find that adding a touch more salt or lemon juice will do the trick, since the garlic and onion should be strong enough!
Does this recipe keep?
Yes! You can save any leftovers or make this recipe ahead of time by storing it in an airtight container in the refrigerator for up to 3 days. I would recommend adding the arugula when you're ready to eat it/after you've reheated it (if you're going to).Print
This warm, vegan spring lentil salad is the perfect, most delicious spring dish! It's a fresh, healthy, spring-inspired salad that's loaded with spring vegetables, lemon, and fresh mint leaves.
- ¾ cup dry brown lentils
- 1 bunch of of asparagus, chopped
- 2 cups of sugar snap peas
- 6 radishes, sliced
- ½ a small red onion, diced
- 2-3 garlic cloves, minced
- ¼ cup of mint leaves, chopped
- 1-2 handfuls of arugula
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon sumac
- salt and pepper, to taste
- In a pot, cook lentils according to package instructions but subtract at least 5 minutes from the instructed cooking time. Drain well.
- In a large pot, steam asparagus and sugar snap peas in 2-3 inches of water. Drain if needed.
- Add cooked lentils and steamed veggies to a large bowl. Add in radishes, red onion, garlic, mint leaves, arugula, olive oil, lemon juice, and seasonings. Toss to combine.
- Taste and adjust seasonings to your preference. Enjoy immediately or store in an airtight container i in refrigerator for up to 3 days.
Be sure to slightly undercook the brown lentils. You want them to be tender and al dente, rather then mushy!
Adjust the seasonings to your preference! Add more lemon juice, olive oil, salt, pepper, etc until you're satisfied.
Instead of steaming the veggies, you can blanch, grill, saute or leave them raw.
Swap the asparagus or sugar snap peas with snow peas, swiss chard, english peas, or green beans.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Calories: 225
- Sugar: 5g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12.5g
Keywords: lentil salad, spring lentil salad, warm lentil salad, vegan lentil salad, lentil recipes