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Lemon Pesto Lentil Salad

Lemon Pesto Lentil Salad: A Flavor-Packed Vegan Delight

Enjoy a delicious Lemon Pesto Lentil Salad that is nourishing, vegan, and packed with protein.
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Prep Time 10 minutes
Cook Time 25 minutes
Kale Massage Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Green Lentils can use canned for easy prep
  • 2 cups Kale massaged with lemon juice
  • 1 cup Olives your favorite varieties
  • 1/2 cup Sun-Dried Tomatoes fresh tomatoes can be an alternative
For the Vinaigrette
  • 1 each Lemon fresh juice
  • 3 tablespoons Pesto vegan parmesan optional
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste

Equipment

  • Large Mixing Bowl
  • pot
  • Sharp knife
  • Kitchen scissors
  • Small bowl

Method
 

Preparation Steps
  1. Rinse and chop the kale into bite-sized pieces. Combine with lemon juice and olive oil, then massage for 2-3 minutes until tender.
  2. Cook lentils by simmering dried lentils in water for 20-25 minutes, or drain and rinse canned lentils.
  3. In a large bowl, combine the cooked lentils, massaged kale, olives, and sun-dried tomatoes. Stir gently to mix.
  4. Whisk together pesto, lemon juice, and olive oil in a small bowl. Season with salt and pepper to taste.
  5. Toss the salad with the vinaigrette until well-coated. Serve immediately or store in the fridge until ready.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

For best flavor, toss with vinaigrette just before serving. Can be stored in the fridge for up to 3 days.

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