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–+ servings
Lemon Pesto Lentil Salad

Zesty Lemon Pesto Lentil Salad for Fresh, Healthy Meals

A refreshing Lemon Pesto Lentil Salad packed with protein and flavor, perfect for healthy meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Green Lentils Cooked tender but not mushy
  • 2 cups Lacinato Kale Remove stems and chop finely
  • 2 tablespoons Cold-pressed Olive Oil For massaging the kale
  • 1/2 cup Frescatrano or Castelvetrano Olives Halved for easier eating
  • 1/2 cup Sun-Dried Tomatoes Use unmarinated for best flavor
  • 1 medium Shallot Thinly sliced for even distribution
  • 1/4 cup Marcona Almonds Coarsely chopped for texture variety
  • 1/4 cup Fresh Parsley Chop finely to blend in
  • 1/4 cup Basil Leaves Loosely packed for flavor
For the Vinaigrette
  • 2 tablespoons Nutritional Yeast Gives a cheesy, umami flavor
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 2 teaspoons White Miso Adds depth to the vinaigrette
  • 2 cloves Garlic Fresh is best for punch
  • 2 tablespoons Red Wine Vinegar For tanginess
  • 1 large Lemon Juice Freshly squeezed is recommended
  • 1 tablespoon Pure Maple Syrup Balances acidity with sweetness

Equipment

  • medium saucepan
  • Blender or food processor
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Fill a medium saucepan with water and bring it to a boil. Add green lentils, reduce heat to medium-low, and simmer uncovered for 12-15 minutes until tender. Drain and let cool.
  2. In a blender or food processor, combine basil, parsley, nutritional yeast, white miso, garlic, lemon juice, red wine vinegar, salt, and pepper. Blend until smooth.
  3. In a large bowl, add chopped Lacinato kale, drizzle with olive oil and lemon juice, and massage for 2-3 minutes until tender.
  4. Combine cooled lentils, halved olives, sun-dried tomatoes, shallot, chopped almonds, and parsley with the massaged kale. Toss gently.
  5. Drizzle the vinaigrette over the salad and toss gently, being careful not to mash the lentils or kale.
  6. Cover and refrigerate for 20-30 minutes to allow flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 22gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Perfect for meal prep or as a refreshing side dish. Store in an airtight container for up to 4 days in the fridge. Chilling enhances the flavors.

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