If you are craving a fresh, vibrant dish that bursts with flavor and packs a wholesome punch, this Lemon Pesto Lentil Salad Recipe is absolutely for you. It’s a beautiful combination of tender green lentils, hearty kale, and a bright, zesty lemon pesto vinaigrette that ties everything together perfectly. Every bite delivers a satisfying mix of textures and tastes, from the tangy olives and sun-dried tomatoes to the crunchy almonds. Whether you’re looking for a nutritious lunch, a side for dinner, or a dish to impress your friends, this salad is a colorful and delightful choice that’s as nourishing as it is delicious.
Ingredients You’ll Need
The magic of this Lemon Pesto Lentil Salad Recipe lies in its simple yet carefully selected ingredients. Each component plays a crucial role, from the earthy lentils that provide protein and texture to the fresh herbs that enhance the salad’s brightness and aroma. Together, they create a harmonious balance that is both exciting and comforting.
- Green lentils (1 cup, 192 g): Tender but firm, they hold the salad together and add hearty protein.
- Lacinato kale (1 large bunch): Finely chopped and massaged for a tender bite and vibrant green color.
- Lemon juice (juice of 1 large lemon plus 1 medium lemon): The star of this recipe, lending zesty brightness throughout.
- Cold-pressed olive oil (½ tsp): Adds a silky richness and helps soften the kale.
- Frescatrano or Castelvetrano olives (½ cup, 90 g): Pitted and halved for a salty, briny undertone.
- Sun-dried tomatoes (¼ cup, 14 g): Finely chopped to bring a touch of sweetness and chewiness.
- Shallot (1 large): Thinly sliced for a mild, fragrant onion flavor.
- Marcona almonds (â…“ cup, 48 g): Coarsely chopped to add a lovely crunch and buttery taste.
- Fresh flat-leaf parsley (½ cup, 30 g): Finely chopped to brighten the salad with fresh herbal notes.
- Fresh basil leaves (1 cup, 24 g): Key for the pesto, aromatic and slightly sweet.
- Fresh parsley leaves (¼ cup, 15 g): Used in the pesto for extra herbaceous flavor.
- Pine nuts (¼ cup, 34 g): Essential for that classic pesto creaminess and nutty flavor.
- Nutritional yeast (¼ cup, 44 g): Adds a cheesy, savory depth without dairy.
- Salt (½ tsp plus more): Enhances all the natural flavors in the salad.
- Black pepper (½ tsp plus more): Just enough to provide a hint of warm spice.
- White miso (2 tbsp, 34 g): Gives the pesto umami complexity and richness.
- Garlic (2 cloves): Fresh and pungent, essential for that classic pesto punch.
- Red wine vinegar (¼ cup, 60 ml): Balances the richness with gentle acidity.
- Pure maple syrup (1 tbsp, 15 ml): A subtle sweetener that rounds out the vinaigrette.
How to Make Lemon Pesto Lentil Salad Recipe
Step 1: Cook the Lentils
Start by filling a medium saucepan two-thirds full with water and bring it to a rolling boil over high heat. Add the green lentils, then reduce the heat to medium-low and let them simmer gently for 12 to 15 minutes. The lentils should be tender yet hold their shape nicely, giving the salad a perfect bite without becoming mushy. Once done, drain them well and set aside to cool completely. This foundational step ensures protein-packed goodness in every forkful.
Step 2: Prepare the Lemon Pesto
While the lentils cool, it’s time to make the vibrant lemon pesto that makes this recipe truly unforgettable. In a blender, combine the fresh basil and parsley leaves, pine nuts, nutritional yeast, salt, and black pepper. Add the white miso, garlic cloves, juice of one medium lemon, red wine vinegar, and pure maple syrup. Blend everything until it transforms into a luscious, smooth pesto vinaigrette. Give it a quick taste and adjust seasoning if necessary—this pesto will coat the salad with layers of savory, tangy, and subtly sweet flavors.
Step 3: Massage the Kale
Place the finely chopped lacinato kale in a large bowl. Add the juice of one large lemon and a drizzle of cold-pressed olive oil. Now comes the fun part—use your hands to massage the kale. This helps break down its tough fibers, making it tender and more palatable while infusing it with a hint of lemony brightness and silky olive oil. It’s a simple step that elevates the kale from tough and chewy to salad-ready perfection.
Step 4: Combine the Salad Ingredients
Add the cooled lentils to the bowl with the kale, then toss in the halved olives, finely chopped sun-dried tomatoes, thinly sliced shallot, coarsely chopped Marcona almonds, and finely chopped fresh flat-leaf parsley. This mix brings together wonderful contrasts—earthy lentils, salty olives, sweet sun-dried tomatoes, pungent shallots, and crunchy almonds—that make every bite exciting. Toss gently to combine all these delicious elements evenly.
Step 5: Dress and Chill
Drizzle your freshly made lemon pesto vinaigrette generously over the salad. Toss well so every ingredient gets coated with that beautiful, herbaceous sauce. The final step is to refrigerate the salad for about 20 to 30 minutes. This chilling time lets the flavors meld together and lets the kale soak up the dressing, giving you a salad that’s fresh, tangy, and utterly irresistible when served.
How to Serve Lemon Pesto Lentil Salad Recipe
Garnishes
To elevate your Lemon Pesto Lentil Salad Recipe presentation and taste, consider adding a sprinkle of toasted pine nuts or extra Marcona almonds on top right before serving. A few fresh basil or parsley leaves scattered across give a lovely pop of green and reinforce that fresh herb aroma. A tiny drizzle of olive oil or a zest of lemon over the top adds a final wow factor that guests will notice and appreciate.
Side Dishes
This salad shines as a main event but pairs wonderfully with an array of sides. Serve it alongside grilled chicken, roasted vegetables, or warm crusty bread for a more substantial meal. It also complements Mediterranean-inspired dishes beautifully, like baked feta, stuffed grape leaves, or even falafel. The tangy lemon pesto acts as a perfect counterpoint to richer, savory flavors, making your meal well balanced and satisfying.
Creative Ways to Present
For a stunning presentation, try layering the salad in clear glass jars or serving it atop a bed of mixed greens for added color and texture. You can also spoon the salad into hollowed-out bell peppers for a fun, edible bowl that adds a sweet crunch. Individual portions served in small bowls or on endive leaves make charming appetizers, turning this humble lemon pesto lentil salad into something worthy of any celebration or picnic.
Make Ahead and Storage
Storing Leftovers
This Lemon Pesto Lentil Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, so leftovers can taste even better the next day. Just be sure to give it a gentle toss before serving to redistribute the dressing and freshen everything up.
Freezing
While lentil salads don’t typically freeze well because the texture of the kale and lentils changes, you can freeze the lemon pesto vinaigrette separately in small containers or ice cube trays. This way, when you want to enjoy the salad fresh, you can simply whip up the base ingredients and add the thawed pesto for maximum flavor.
Reheating
Because this recipe is best enjoyed cold or at room temperature, reheating is not recommended. If you prefer a warm dish, gently reheat the cooked lentils alone and then toss with fresh kale and the lemon pesto vinaigrette before serving. This keeps the salad fresh and lively without losing its essential bright flavors.
FAQs
Can I use brown or red lentils instead of green lentils?
Yes, but keep in mind that brown or red lentils cook faster and can become mushier, which might alter the salad’s texture. Green lentils hold their shape better, giving the salad that desirable firm bite.
Is it possible to make this salad vegan?
Absolutely! This Lemon Pesto Lentil Salad Recipe is naturally vegan, especially with the rich nutritional yeast replacing traditional cheese in the pesto. Just make sure your miso is vegan-certified and you’re all set.
What can I substitute for pine nuts?
If you’re not a fan of pine nuts or have allergies, walnuts or cashews work well and provide a similarly creamy texture and nutty flavor for the lemon pesto.
How do I make the kale less bitter for this salad?
Massaging the kale with lemon juice and olive oil, as described in the recipe, softens its fibers and reduces bitterness significantly. You can also let the chopped kale sit in the dressing for a while before adding other ingredients to enhance this effect.
Can this salad be made ahead for a party?
Yes! Prepare the salad and vinaigrette separately, then toss them together just before serving. Chilling the combined salad for at least 20 minutes allows flavors to blend and lets the kale soften perfectly.
Final Thoughts
Trying this Lemon Pesto Lentil Salad Recipe is like inviting a burst of sunshine and heartiness to your table. It is simple enough to whip up on a busy day, yet so special it will stand out at any gathering. The layers of flavor, texture, and vibrant color make it a dish you’ll want to reach for again and again. Give it a go—you might just find your new favorite salad.
Print
Lemon Pesto Lentil Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Lemon Pesto Lentil Salad is a vibrant and nutritious dish combining tender green lentils, hearty kale, and a zesty lemon pesto vinaigrette. Packed with fresh herbs, olives, sun-dried tomatoes, and crunchy almonds, it’s a flavorful, protein-rich salad perfect for a light lunch or a refreshing side.
Ingredients
Salad Ingredients
- 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
- â…“ cup (48 g) Marcona almonds, coarsely chopped
- ½ cup (30 g) fresh flat-leaf parsley, finely chopped
Lemon Pesto Vinaigrette Ingredients
- 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
- Cook the lentils: Fill a medium saucepan two-thirds full with water and bring it to a boil over high heat. Add the green lentils, reduce the heat to medium-low, and simmer for 12 to 15 minutes until they are tender but not mushy.
- Drain and cool lentils: Drain the cooked lentils thoroughly and set them aside to cool completely. This prevents the salad from becoming soggy.
- Prepare the lemon pesto vinaigrette: In a blender, combine fresh basil, parsley, pine nuts, nutritional yeast, salt, black pepper, white miso, garlic cloves, juice of one medium lemon, red wine vinegar, and pure maple syrup. Blend until you achieve a smooth, creamy consistency. Taste and adjust seasoning with additional salt and pepper as needed.
- Massage the kale: In a large bowl, combine the finely chopped lacinato kale, juice of one large lemon, and cold-pressed olive oil. Using your hands, massage the kale until it softens and becomes slightly wilted and tender. This helps reduce its bitterness and toughness.
- Assemble the salad: Add the cooled lentils, halved olives, finely chopped sun-dried tomatoes, thinly sliced shallot, chopped Marcona almonds, and chopped fresh flat-leaf parsley to the bowl with the kale. Toss gently to combine all ingredients evenly.
- Add the vinaigrette: Drizzle the prepared lemon pesto vinaigrette over the salad mixture. Toss again carefully to coat all components evenly with the flavorful dressing.
- Chill and serve: Cover the salad and refrigerate it for 20 to 30 minutes. This chilling step allows the flavors to meld beautifully before serving.
Notes
- To ensure lentils stay firm, avoid overcooking them; they should be tender but hold their shape.
- Massaging the kale is crucial for a tender texture and to reduce bitterness.
- The lemon pesto vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.
- For added protein, consider topping with crumbled feta or goat cheese if not vegan.
- This salad can be served chilled or at room temperature depending on preference.
