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Lemony Lentil, Asparagus and Tomato Salad with Feta Cheese is light, healthful and will go with just about anything!


Total time

40 minutes




Sides, Dinner, Lunch


  • salt
  • 1 pound thin asparagus (cut into 1 to 2-inch pieces )
  • 1 cup dried brown lentils
  • 1 pint grape tomatoes (halved)
  • ½ cup red onion
  • ½ cup chopped fresh parsley plus more for garnish
  • ⅓ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic (minced)
  • freshly ground black pepper (to taste)
  • ½ cup feta cheese
  • lemon slices (for garnish)


  1. Prepare an ice bath.
  2. Bring a large saucepan of salted water to a boil. Add the asparagus and cook 10-15 seconds or until it turns bright green. Remove with a small sieve and transfer to the ice bath.
  3. Add the lentils to the boiling water and cook 15-20 minutes or until they're tender, being careful not to overcook. Drain and rinse under cold running water (and use the ice water). Drain well. Pat the asparagus dry.
  4. Combine the lentils, asparagus, tomatoes, red onion and parsley in a bowl.
  5. Whisk lemon juice, olive oil and garlic together. Season to taste with salt and black pepper.
  6. Add the feta cheese and toss. Garnish with parsley sprigs and lemon slices. Serve immediately.
  7. View the recipe instructions at From a Chef's Kitchen

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