If you’re looking for a vibrant, nourishing dish that bursts with fresh flavors and satisfying textures, the Lemon Pesto Lentil Salad Recipe is your new best friend. This salad combines tender green lentils with hearty kale, tangy lemon, briny olives, and a lush homemade pesto vinaigrette that elevates every bite. Perfect for a wholesome lunch or a stunning side dish, this recipe highlights simple ingredients that come together beautifully, creating a dish that’s as colorful as it is delicious. I promise, once you try this Lemon Pesto Lentil Salad Recipe, it’ll quickly become a go-to in your kitchen.
Ingredients You’ll Need
This recipe shines because of its straightforward, fresh ingredients, each playing an essential role. The lentils provide a hearty base, kale adds a lovely chew and vibrant green, while juicy olives and sun-dried tomatoes bring bursts of flavor and texture. The homemade lemon pesto dressing ties everything together with a perfect balance of tanginess and herbaceous depth.
- Green lentils (1 cup / 192 g): The hearty foundation providing protein and a tender bite when cooked just right.
- Lacinato kale (1 large bunch): Removes stems and finely chop—this leafy green adds earthiness and a wonderful chewy texture.
- Juice of 1 large lemon: Fresh lemon juice brings bright acidity that lifts the entire salad.
- Cold-pressed olive oil (½ tsp): A subtle richness that helps massage the kale tender.
- Frescatrano or Castelvetrano olives (½ cup / 90 g), pitted and halved: Adds salty, buttery flavors that balance the other ingredients.
- Unmarinated sun-dried tomatoes (¼ cup / 14 g), finely chopped: Sweet and chewy bursts that contrast the lentils beautifully.
- Large shallot (1), thinly sliced: Slightly sharp and sweet, offering delicate crunch and depth.
- Marcona almonds (â…“ cup / 48 g), coarsely chopped: Nutty crunch that complements the soft lentils and tomatoes.
- Fresh flat-leaf parsley (½ cup / 30 g), finely chopped: Fresh herbaceous notes that brighten every forkful.
- Fresh basil leaves (1 cup / 24 g): Essential for the pesto’s aromatic, sweet undertones.
- Fresh parsley leaves (¼ cup / 15 g): Additional green freshness incorporated into the pesto.
- Pine nuts (¼ cup / 34 g): Adds buttery flavor and texture to the pesto dressing.
- Nutritional yeast (¼ cup / 44 g): Brings a cheesy, nutty flavor to the pesto without dairy.
- Salt (½ tsp) and black pepper (½ tsp), plus more to taste: Balances and enhances all the flavors in the salad and pesto.
- White miso (2 tbsp / 34 g): Adds a savory depth and umami boost to the pesto dressing.
- Garlic cloves (2): A punch of aromatic flavor that wakes up the pesto.
- Juice of 1 medium lemon: Additional acidity in the pesto for bright balance.
- Red wine vinegar (¼ cup / 60 ml): Brings tang and complexity to the pesto vinaigrette.
- Pure maple syrup (1 tbsp / 15 ml): A subtle touch of sweetness to balance the acidity.
How to Make Lemon Pesto Lentil Salad Recipe
Step 1: Cook the lentils
Start by filling a medium saucepan about two-thirds full with water and bring it to a boil. Add the green lentils, reduce the heat to medium-low, and let them simmer gently for 12 to 15 minutes. You want them tender but not mushy—this texture is key to the salad’s bite. Once cooked, drain the lentils and set them aside to cool completely. Cool lentils integrate better in the salad without making it soggy.
Step 2: Prepare the lemon pesto
While the lentils cool, it’s time to make the star dressing: the lemon pesto vinaigrette. In a blender, combine basil leaves, fresh parsley, pine nuts, nutritional yeast, salt, black pepper, white miso, garlic cloves, lemon juice, red wine vinegar, and maple syrup. Blend everything together until smooth and creamy. Take a moment to taste and adjust salt or pepper—you want that perfect balance between bright citrus and umami richness here.
Step 3: Massage the kale
In a large bowl, toss the chopped lacinato kale with a squeeze of lemon juice and a drizzle of cold-pressed olive oil. Now here’s the trick: use your hands to massage the kale for a few minutes. This softens the leaves, taming their natural bitterness and giving them a silky texture that’s irresistible in a salad.
Step 4: Combine the salad ingredients
Add the cooled lentils to the bowl along with the halved olives, chopped sun-dried tomatoes, thinly sliced shallot, coarsely chopped Marcona almonds, and chopped parsley. Toss everything together gently so the ingredients marry well and textures begin mingling beautifully.
Step 5: Dress the salad and chill
Drizzle the luscious lemon pesto vinaigrette over the salad and give it one final toss to ensure every bite has a hit of flavor. For best results, pop the salad in the fridge for 20 to 30 minutes before serving. This chill time lets all the flavors meld together, making this Lemon Pesto Lentil Salad Recipe truly spectacular.
How to Serve Lemon Pesto Lentil Salad Recipe
Garnishes
To make your Lemon Pesto Lentil Salad Recipe look and taste even more irresistible, consider sprinkling some fresh basil leaves or a few extra pine nuts on top right before serving. A light drizzle of good olive oil or a few lemon zest shreds adds a lovely aroma and an extra burst of freshness that your guests will notice and appreciate.
Side Dishes
This salad pairs beautifully with a variety of meals. Serve it alongside grilled chicken, roasted vegetables, or a simple warm grain bowl for a light but satisfying meal. Its bright, tangy profile also complements richer dishes like creamy polenta or roasted meats, balancing hearty flavors beautifully.
Creative Ways to Present
For a fun twist, try serving this salad in hollowed-out lemon halves or avocado shells for a stunning presentation. Layer it atop toasted baguette slices for a vibrant crostini, or pack it into mason jars for an easy grab-and-go lunch option. However you present it, this lemony, herby delight will steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Pesto Lentil Salad Recipe keeps wonderfully well. Store it in an airtight container in the refrigerator and consume within 2 to 3 days for peak freshness. The flavors actually deepen as they rest, but the kale’s texture is best enjoyed fresh or within a couple of days.
Freezing
This salad is not ideal for freezing due to the fresh herbs, kale texture, and lemony dressing. If you want to prep parts ahead, consider making and freezing the pesto separately, then toss the fresh salad ingredients together at serving time.
Reheating
This salad is best served cold or at room temperature. If you prefer, you can allow leftovers to sit out for a few minutes after removing from the fridge or gently warm the lentils before mixing them into the salad. However, avoid heating the entire salad, as the fresh herbs and kale will lose their brightness and texture.
FAQs
Can I use other types of lentils?
Absolutely! While green lentils work best here because they hold their shape, you can substitute brown or French lentils too. Just watch cooking times closely to avoid mushiness.
Is this recipe vegan and gluten-free?
Yes, the Lemon Pesto Lentil Salad Recipe is naturally vegan and gluten-free, making it a fantastic choice for a variety of dietary preferences without sacrificing flavor.
What can I substitute for white miso?
If you don’t have white miso, you can try using a small amount of soy sauce or tamari for that umami depth, though the flavor will shift slightly. Alternatively, a bit of tahini can add creaminess and richness.
How long does it take to prepare this salad?
From start to finish, including cooking time for the lentils and chilling, expect about 30 to 35 minutes. It’s perfect for a quick yet impressive meal.
Can I add other vegetables to this salad?
Definitely! Roasted red peppers, cherry tomatoes, or even crisp cucumbers make lovely additions that add more color and texture to this already vibrant salad.
Final Thoughts
I can’t recommend this Lemon Pesto Lentil Salad Recipe enough—it’s fresh, flavorful, and packed with wholesome goodness. Whether you’re making it for a casual lunch or a special gathering, it’s guaranteed to brighten any meal. Give it a try, and I bet it’ll become one of your favorites to whip up time and again.
Print
Lemon Pesto Lentil Salad Recipe
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and nutritious Lemon Pesto Lentil Salad featuring tender green lentils, finely chopped kale, and a zesty lemon pesto vinaigrette made with fresh herbs, pine nuts, and nutritional yeast. This salad combines Mediterranean flavors with hearty ingredients for a satisfying and healthy meal or side dish.
Ingredients
Salad
- 1 cup (192 g) green lentils
- 1 large bunch lacinato kale, stems removed, finely chopped
- Juice of 1 large lemon
- ½ tsp cold-pressed olive oil
- ½ cup (90 g) pitted Frescatrano or Castelvetrano olives, halved
- ¼ cup (14 g) unmarinated sun-dried tomatoes, finely chopped
- 1 large shallot, thinly sliced
- â…“ cup (48 g) Marcona almonds, coarsely chopped
- ½ cup (30 g) fresh flat-leaf parsley, finely chopped
Lemon Pesto Vinaigrette
- 1 cup (24 g) fresh basil leaves
- ¼ cup (15 g) fresh parsley leaves
- ¼ cup (34 g) pine nuts
- ¼ cup (44 g) nutritional yeast
- ½ tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp (34 g) white miso
- 2 cloves garlic
- Juice of 1 medium lemon
- ¼ cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) pure maple syrup
Instructions
- Boil Lentils: Fill a medium saucepan two-thirds full with water and bring to a boil over high heat. Add the lentils, reduce heat to medium-low, and simmer for 12 to 15 minutes until tender but not mushy.
- Drain and Cool Lentils: Drain the lentils and set aside to cool completely, ensuring they retain their shape and texture for the salad.
- Prepare Lemon Pesto Vinaigrette: In a blender, combine basil, parsley, pine nuts, nutritional yeast, salt, black pepper, miso, garlic, lemon juice, red wine vinegar, and maple syrup. Blend until smooth. Taste and adjust seasoning with additional salt and pepper if needed.
- Massage Kale: In a large bowl, combine chopped kale, lemon juice, and olive oil. Massage the kale with your hands until it becomes slightly wilted and tender, which enhances its texture and flavor.
- Combine Salad Ingredients: Add the cooled lentils, olives, sun-dried tomatoes, shallot, almonds, and chopped parsley to the bowl with the kale. Toss to combine all ingredients evenly.
- Add Vinaigrette and Toss: Drizzle the lemon pesto vinaigrette over the salad and toss again to coat all components evenly, ensuring each bite is flavorful.
- Chill and Serve: Chill the salad in the refrigerator for 20 to 30 minutes before serving to allow flavors to meld and the salad to refresh.
Notes
- For best lentil texture, avoid overcooking to prevent mushiness.
- Massage the kale thoroughly to soften its fibrous texture and reduce bitterness.
- This salad can be made ahead and stored in the refrigerator for up to two days; flavors improve with time.
- Substitute pine nuts with walnuts or cashews if desired.
- Use fresh lemon juice for the best bright citrus flavor in the vinaigrette.
