Description
Lemon Pesto Lentil Salad is a refreshing and nutritious dish featuring protein-packed lentils, fresh vegetables, tangy feta cheese, and a zesty lemon pesto dressing. This Mediterranean-inspired salad is perfect for a light lunch or as a side dish for a summer gathering.
Ingredients
Scale
Lentil Salad:
- 1 cup green or brown lentils (rinsed)
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ¼ cup red onion (finely chopped)
- ¼ cup crumbled feta cheese
- ¼ cup fresh basil (chopped)
- 2 tablespoons toasted pine nuts (optional)
- Salt and pepper to taste
Lemon Pesto Dressing:
- ¼ cup basil pesto (store-bought or homemade)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 small garlic clove (minced)
- Salt to taste
Instructions
- Cook Lentils: In a medium saucepan, combine lentils and water or vegetable broth. Simmer for 20–25 minutes until tender. Drain and cool slightly.
- Make Dressing: Whisk together pesto, lemon juice, olive oil, lemon zest, garlic, and salt.
- Assemble Salad: In a large bowl, mix lentils, tomatoes, cucumber, onion, and basil. Toss with dressing. Top with feta and pine nuts. Season with salt and pepper. Serve chilled or at room temperature.
Notes
- This salad keeps well in the fridge for up to 3 days.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 10mg
