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
Scale
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.
