Description
This Lemon Pesto Lentil Salad is a refreshing and flavorful dish perfect for a light meal or side. The combination of tender lentils, fresh vegetables, fragrant pesto, and zesty lemon creates a delightful Mediterranean-inspired salad.
Ingredients
Scale
Lentils:
- 1 cup dry green or brown lentils, rinsed
- 3 cups water
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup basil pesto (store-bought or homemade)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook Lentils: In a medium saucepan, combine lentils and water. Boil, then simmer for 18–22 minutes until tender. Drain and cool.
- Prepare Salad: In a large bowl, mix lentils, tomatoes, cucumber, and onion.
- Make Dressing: Whisk together pesto, lemon juice, oil, salt, and pepper. Pour over salad and toss.
- Finish and Serve: Add feta if desired, garnish with parsley, and serve chilled or at room temperature.
Notes
- This salad keeps well for 2–3 days in the fridge, making it ideal for meal prep.
- For a vegan version, omit the feta or use a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
