Description
A refreshing and flavorful Lemon Pesto Lentil Salad combining protein-rich lentils with a zesty lemon and pesto dressing, perfect for a light and satisfying meal.
Ingredients
Scale
Lentils:
- 1 cup dry green or brown lentils, rinsed and drained
- 3 cups water or vegetable broth
- 1/4 teaspoon salt
Salad:
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
Dressing:
- 1/4 cup prepared pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: crumbled feta or shaved Parmesan for topping
Instructions
- Cook Lentils: In a medium saucepan, combine lentils, water or broth, and salt. Simmer for 20–25 minutes until tender.
- Prepare Salad: In a large bowl, mix cooked lentils with tomatoes, cucumber, red onion, and basil.
- Make Dressing: Whisk pesto, lemon juice, zest, and olive oil. Pour over salad, toss gently.
- Season and Serve: Add salt, pepper to taste. Chill for 30 minutes. Top with feta or Parmesan.
Notes
- This salad can be made up to 2 days in advance and stored in the refrigerator.
- Use homemade pesto for a fresher flavor or swap in vegan pesto to make the dish fully plant-based.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
