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
Scale
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.
