Description
This Lemon Pesto Lentil Salad is a fresh, zesty, and protein-packed dish made with tender lentils, kale, olives, and a vibrant lemon pesto vinaigrette. Perfect for meal prep, light lunches, or a healthy side, it’s bursting with bold Mediterranean flavors and satisfying textures.
Ingredients
Scale
Salad
- 1 cup green lentils
- 1 large bunch lacinato kale, stems removed and finely chopped
- Juice of 1 large lemon
- ½ tsp olive oil
- ½ cup pitted green olives, halved
- ¼ cup sun-dried tomatoes, finely chopped
- 1 large shallot, thinly sliced
- ⅓ cup Marcona almonds, roughly chopped
- ½ cup fresh parsley, finely chopped
Lemon Pesto Vinaigrette
- 1 cup fresh basil leaves
- ¼ cup parsley leaves
- ¼ cup pine nuts
- ¼ cup nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp white miso
- 2 garlic cloves
- Juice of 1 lemon
- ¼ cup vinegar
- 1 tbsp maple syrup
Instructions
- Bring a medium saucepan of water to a boil. Add lentils and reduce heat to a simmer. Cook for 12–15 minutes until tender but not mushy. Drain and let cool.
- In a blender, combine all vinaigrette ingredients. Blend until smooth. Taste and adjust seasoning if needed.
- In a large bowl, add kale, lemon juice, and olive oil. Massage for 1–2 minutes until softened.
- Add cooled lentils, olives, sun-dried tomatoes, shallot, almonds, and parsley to the bowl. Toss well.
- Pour the lemon pesto vinaigrette over the salad and toss to combine.
- Chill in the refrigerator for 20–30 minutes before serving for best flavor.
Notes
- Don’t overcook the lentils—they should stay firm.
- Massaging the kale makes it more tender and flavorful.
- This salad tastes even better after a few hours in the fridge.
- Swap almonds with walnuts or pecans if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, Blended
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg