Description
A refreshing and nutritious Lemon Pesto Lentil Salad that combines lentils with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 ½ cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup fresh basil leaves, chopped
- ¼ cup lemon juice (about 2 lemons)
- ¼ cup pesto (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup feta cheese, crumbled (optional)
Instructions
- Rinse the lentils under cold water and place them in a medium saucepan with 2 ½ cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until tender. Drain any excess water and let cool.
- In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, and chopped basil.
- In a small bowl, whisk together the lemon juice, pesto, olive oil, salt, and pepper until well combined.
- Pour the dressing over the lentil mixture and toss gently to combine. Adjust seasoning if necessary.
- If using, sprinkle the crumbled feta cheese on top before serving.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- For added crunch, consider tossing in some chopped bell peppers or roasted nuts.
- Substitute quinoa for lentils for a gluten-free option or add grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: varies
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Lemon Pesto Lentil Salad, Lentil Salad, Healthy Salad