Description
Lemon Pesto Lentil Salad is a vibrant, nutrient-packed dish that delivers fresh flavors and satisfying textures in every bite. Bursting with protein-rich lentils, crisp vegetables, and a zesty basil pesto dressing, this salad is perfect for a quick lunch or as a nutritious side. Ready in just 30 minutes, it’s easily customizable to suit your taste preferences while providing a deliciously refreshing meal that’s both filling and energizing.
Ingredients
Scale
- 1 cup dry green or brown lentils
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup basil pesto (store-bought or homemade)
- Juice of 1 large lemon (about 3 tablespoons)
Instructions
- Rinse the lentils under cold water. In a saucepan, combine lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy.
- While lentils cook, chop cherry tomatoes and cucumber into bite-sized pieces and place them in a large mixing bowl.
- In a small bowl, mix the basil pesto with freshly squeezed lemon juice until well blended.
- Once the lentils are cooked, drain and let cool slightly before adding them to the mixing bowl with vegetables. Drizzle with the lemon pesto dressing and toss gently to combine.
- For optimal flavor, refrigerate for at least 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg