Description
A refreshing and healthy Lemon Pesto Lentil Salad featuring tender lentils, vibrant vegetables, and a zesty lemon pesto dressing. Perfect as a light lunch or a flavorful side dish with Mediterranean influences.
Ingredients
Scale
Lentils
- 1 cup dry green or brown lentils (rinsed)
- 3 cups water
- 1/2 teaspoon salt
Salad
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil leaves (chopped)
Dressing
- 3 tablespoons pesto sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook Lentils: In a medium saucepan, combine the rinsed lentils, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and allow the lentils to cool slightly.
- Prepare Salad Ingredients: While lentils are cooking, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, crumble the feta cheese, and chop the fresh basil leaves. Place all these ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl or jar, whisk together the pesto sauce, fresh lemon juice, olive oil, and a pinch of salt and pepper until well combined to create a smooth dressing.
- Combine Salad and Dressing: Add the cooled lentils to the mixing bowl with the salad vegetables and feta. Pour the pesto lemon dressing over the salad and toss gently to coat all ingredients evenly.
- Adjust Seasoning and Chill: Taste the salad and adjust seasoning with additional salt and pepper if desired. For best flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving.
Notes
- For a vegan version, omit the feta cheese or substitute with a dairy-free alternative.
- You can use either store-bought or homemade pesto sauce based on preference.
- This salad stores well in the refrigerator for up to 3 days, making it a great make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 10 mg
