Herby Asparagus Lentil Salad

This recipe can be made ahead of time and stored in an airtight container for a few days.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 cup green lentils
  • 3 cups filtered water
  • 2 teaspoons sea salt
  • 1 pound asparagus
  • 1/2 cup mint chopped
  • 1/4 cup dill chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons Hemp Seed Oil
  • 1 teaspoon pink Himalayan salt more to taste
  • 1/2 teaspoon black pepper more to taste
  • violas to garnish {optional}


  • Over high heat, fill a large pot with the lentils, water and sea salt and bring to a boil. Cover, reduce heat and simmer for 25 - 30 minutes. Or until the lentils have reached your preferred doneness. 
  • Rinse the lentils with very cold water, drain and set aside.
  • Meanwhile, wash and cut the asparagus into 1-inch pieces. Return the pot back to the stove with a few inches of water in it. Bring the water to a boil and drop in the asparagus. Cook for 2 minutes. Drain and submerge the asparagus in an ice bath until they’ve reach a chilled temperature. 
  • Drain and pat the asparagus dry. Combine them in a mixing bowl with the lentils, mint and dill. In a small bowl whisk together the olive oil, vinegar, lemon juice, hemp seed oil, salt and black pepper. Pour the vinaigrette over the asparagus and toss well. 
  • Plate and serve with fresh foraged violas.