Description
This Lemon Pesto Lentil Salad is a refreshing and nutritious dish featuring tender green lentils, massaged kale, briny olives, and sun-dried tomatoes, all tossed in a zesty lemon pesto vinaigrette. Packed with plant-based protein and fiber, this vegan and gluten-free salad is perfect for a quick meal or meal prep option.
Ingredients
Ingredients
Salad:
- 1 cup (192 g) green lentils
- 1 large bunch lacinato kale, stems removed, finely chopped
- Juice of 1 large lemon
- ½ tsp cold-pressed olive oil
- ½ cup (90 g) pitted Frescatrano or Castelvetrano olives, halved
- ¼ cup (14 g) unmarinated sun-dried tomatoes, finely chopped
- 1 large shallot, thinly sliced
- ⅓ cup (48 g) Marcona almonds, coarsely chopped
- ½ cup (30 g) fresh flat-leaf parsley, finely chopped
Lemon Pesto Vinaigrette:
- 1 cup (24 g) fresh basil leaves
- ¼ cup (15 g) fresh parsley leaves
- ¼ cup (34 g) pine nuts
- ¼ cup (44 g) nutritional yeast
- ½ tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp (34 g) white miso
- 2 cloves garlic
- Juice of 1 medium lemon
- ¼ cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) pure maple syrup
Instructions
Instructions
1. Prepare the Lentils:
- Fill a medium saucepan two-thirds full with water and bring to a boil over high heat.
- Add the lentils, reduce heat to medium-low, and simmer for 12 to 15 minutes until tender but not mushy.
- Drain the lentils and set aside to cool completely.
2. Make the Lemon Pesto Vinaigrette:
- In a blender, combine basil, parsley, pine nuts, nutritional yeast, salt, black pepper, miso, garlic, lemon juice, red wine vinegar, and maple syrup.
- Blend until smooth. Taste and adjust seasoning with additional salt and pepper if needed.
3. Assemble the Salad:
- In a large bowl, combine chopped kale, lemon juice, and olive oil.
- Massage the kale with your hands until it becomes slightly wilted and tender.
- Add the cooled lentils, olives, sun-dried tomatoes, shallot, almonds, and parsley to the bowl.
- Toss to combine.
- Drizzle the lemon pesto vinaigrette over the salad and toss again to coat evenly.
- Chill the salad in the refrigerator for 20 to 30 minutes before serving.
Notes
- Protein Boost: Add crispy chickpeas, hemp seeds, or grilled tofu.
- Nut-Free Alternative: Swap pine nuts and almonds with sunflower or pumpkin seeds.
- Greens Substitutes: Use spinach, arugula, or mixed greens instead of kale.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Best served cold.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
