The Two Peas & Their Pod Cookbook is here.Order Now Quick Summary Spring Lentil Salad- lentils with asparagus, peas, artichokes, fresh herbs, feta cheese, and a simple lemon dressing.This hearty vegetarian salad is full of flavor and perfect for spring! My classic lentil salad is one of my favorite salads.

I make it all of the time.Have you tried it? I sure hope so, it always hits the spot.I also have a sweet potato lentil salad that is super satisfying and delicious.

I love using lentils in salads because they are hearty, a good source or protein, and pair well with so many vegetables.I recently made a Spring Lentil Salad and it has all of my favorite spring ingredients in one bowl.Lentils are the base of the salad and then I add asparagus, artichokes, peas, green onions, fresh herbs, and pistachios for a little crunch.

I toss the salad in a simple lemon dressing that brings the salad to life.Salad Ingredients This salad screams spring thanks to all of the fresh ingredients! Lentils– I use green lentils for this salad.They hold their shape and don’t get mushy.

Water or vegetable broth– for cooking the lentils .Bay leaf– to add flavor to the lentils.Asparagus– woody ends removed and chopped into 1-inch pieces.

Peas– I use frozen peas because I always have a bag in the freezer.Artichokes hearts– use artichoke hearts that are in water or brine.You can use marinated artichokes, but they will add extra oil to the

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