If you’re craving a vibrant dish that bursts with fresh flavors and wholesome goodness, then this Lemon Pesto Lentil Salad Recipe is exactly what you need. It’s a joyful celebration of bright lemon, herby pesto, nutty lentils, and a kaleidoscope of textures and colors that make every bite exciting and satisfying. Whether you’re looking for a refreshing lunch, a colorful side, or a light dinner, this salad delivers balance and nutrition with a zingy, savory twist that keeps you coming back for more.
Ingredients You’ll Need
This recipe calls for straightforward ingredients, each playing a crucial role in crafting a salad that is as tasty as it is nutritious. From the tender green lentils to the fresh herbs and tangy lemon juice, every element adds a layer of flavor, texture, or freshness that elevates the dish.
- Green lentils: The hearty base of the salad that offers protein and a lovely, slightly firm texture.
- Lacinato kale: Adds vibrant color and a slightly earthy taste; massaging it softens the leaves for a pleasant bite.
- Fresh lemon juice: Brings a bright, zesty acidity that wakes up the flavors.
- Cold-pressed olive oil: A silky touch that enriches the salad without overpowering it.
- Frescatrano or Castelvetrano olives: Provide a salty, briny contrast that amps up the savory dimension.
- Sun-dried tomatoes: Impart a subtle sweetness and chewy texture for balance.
- Shallot: Offers mild oniony sharpness for a gentle bite.
- Marcona almonds: Bring crunch and a buttery note that complements the lentils beautifully.
- Fresh flat-leaf parsley and basil: Essential herbs that create the fragrant and vibrant pesto base.
- Pine nuts: Add nutty richness and creamy texture to the pesto dressing.
- Nutritional yeast: Gives a cheesy, umami boost to the pesto without dairy.
- Salt and black pepper: Seasoning essentials that enhance all the flavors.
- White miso: Introduces a subtle savory depth and balances the lemon’s acidity.
- Garlic: Adds pungent warmth and complexity to the dressing.
- Red wine vinegar: A sharp tang that sharpens the pesto’s profile.
- Pure maple syrup: Just a touch of sweetness to mellow and round out the flavors.
How to Make Lemon Pesto Lentil Salad Recipe
Step 1: Cook the Lentils
Start by bringing water to a boil in a medium saucepan, then add your green lentils. Simmer gently for 12 to 15 minutes until they’re tender but hold their shape nicely. Drain the lentils and allow them to cool completely. This step ensures your lentils are perfectly cooked to provide a satisfying, toothsome texture without turning mushy.
Step 2: Prepare Your Lemon Pesto Dressing
While your lentils cool, assemble the pesto in a blender by combining fresh basil, parsley, pine nuts, nutritional yeast, salt, pepper, white miso, garlic, lemon juice, red wine vinegar, and maple syrup. Blend everything together until it’s luxuriously smooth and creamy. Give it a quick taste test and adjust the seasoning with a little more salt or pepper if needed; bright, balanced, and packed with flavor is the goal here.
Step 3: Tenderize the Kale
In a large mixing bowl, add your chopped lacinato kale along with the lemon juice and olive oil. Use your hands to massage the kale until the leaves soften and take on a more tender texture. This not only improves the mouthfeel but also releases a subtle sweetness while taming the kale’s natural bitterness. It’s a crucial step that makes the kale salad-worthy and delightful.
Step 4: Combine the Salad Ingredients
Now it’s time to bring everything together. Add the cooled lentils, olives, sun-dried tomatoes, thinly sliced shallots, chopped Marcona almonds, and fresh parsley to your bowl of kale. Toss them gently so each fabulous ingredient mingles and plays off the others. You’re layering flavors and textures which creates that incredible dynamic in every bite.
Step 5: Dress and Chill
Drizzle your luscious lemon pesto dressing over the salad and toss again thoroughly to make sure every leaf and lentil is kissed with that vibrant sauce. Finally, let the salad chill in the refrigerator for 20 to 30 minutes before serving. This allows the flavors to marry and deepen, making the salad even more irresistible.
How to Serve Lemon Pesto Lentil Salad Recipe
Garnishes
For a pretty and tasty finishing touch, sprinkle additional pine nuts or chopped Marcona almonds on top. Fresh lemon zest can also brighten the dish visually and aromatically. A few whole basil or parsley leaves add a pop of green and a fresh scent that invites your guests to dive right in.
Side Dishes
This salad is versatile enough to shine alongside grilled chicken, roasted vegetables, or even as part of a mezze spread. It pairs wonderfully with crusty artisan bread or warm pita, soaking up all those wonderful dressing flavors. Think of it as a nutritional powerhouse that complements proteins and sides with a punch of herbaceous brightness.
Creative Ways to Present
If you want to impress, serve this salad in clear glass jars for picnics or buffets, layering ingredients for a colorful effect. For dinner parties, portion it onto individual plates and garnish with microgreens or edible flowers to add elegance. You can also stuff it into hollowed-out heirloom tomatoes or bell peppers for a fun and festive presentation.
Make Ahead and Storage
Storing Leftovers
This Lemon Pesto Lentil Salad Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the kale from wilting excessively. You may want to give it a gentle toss before serving leftovers to redistribute the dressing evenly.
Freezing
Because of the fresh herbs and kale, freezing this salad is not recommended. The texture of the greens and flavor of the dressing won’t hold up well to freezing and thawing, so it’s best enjoyed fresh or within a few days.
Reheating
This salad is best served cold or at room temperature. If you prefer it warm, gently reheat the lentils and add the salad components afterwards to keep the kale crisp and the dressing vibrant. Avoid microwaving once everything is combined, as it will diminish the fresh, lively flavors that make the dish so special.
FAQs
Can I use other types of lentils?
Yes! While green lentils hold their shape beautifully, you can use brown lentils as a substitute. Just keep an eye on cooking times to ensure they don’t get too soft.
Is the lemon pesto dressing dairy-free?
Absolutely. This recipe uses nutritional yeast to provide a cheesy umami flavor without any dairy, making it vegan and dairy-free-friendly!
Can I make this salad ahead of time?
You can prepare the components separately but it’s best to combine and dress the salad shortly before serving to keep the kale fresh and the textures vibrant.
What if I don’t have white miso?
White miso adds a lovely depth, but you can substitute it with a splash of soy sauce or tamari for a similar umami kick, though the flavor will vary slightly.
How can I make this salad nut-free?
Simply omit the Marcona almonds and pine nuts, or swap them for roasted chickpeas or seeds like pumpkin or sunflower for crunch.
Final Thoughts
This Lemon Pesto Lentil Salad Recipe is one of those dishes that feels like a hug in a bowl—refreshing, hearty, and downright delicious. Whether you’re a salad lover or just looking to add more vibrant meals to your repertoire, this recipe is sure to brighten your table and nourish your soul. Give it a try soon, and watch how quickly it becomes a favorite you’ll want to make time and again.
Print
Lemon Pesto Lentil Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vibrant Lemon Pesto Lentil Salad combines tender green lentils with nutrient-packed kale, flavorful olives, sun-dried tomatoes, and a zesty lemon pesto vinaigrette. The salad is enhanced by the fresh herbaceous notes of basil and parsley, crunchy Marcona almonds, and a creamy umami twist from nutritional yeast and white miso, making it a refreshing and protein-rich dish perfect for a light lunch or a wholesome side.
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 it to a boil over high heat. Add the green lentils to the boiling water.
- Simmer lentils. Reduce heat to medium-low and let the lentils simmer gently for 12 to 15 minutes until they are tender but still hold their shape without becoming mushy.
- Drain and cool lentils. Drain the cooked lentils thoroughly and transfer them to a bowl, allowing them to cool completely before combining with the salad.
- Prepare lemon pesto vinaigrette. In a blender, combine fresh basil leaves, fresh parsley leaves, pine nuts, nutritional yeast, salt, black pepper, white miso, garlic cloves, juice of one medium lemon, red wine vinegar, and pure maple syrup.
- Blend dressing. Blend the ingredients until they form a smooth, creamy pesto vinaigrette. Taste the dressing and adjust with additional salt and pepper as needed.
- Massage kale. In a large bowl, place the finely chopped kale, juice of one large lemon, and cold-pressed olive oil. Massage the kale gently with your hands until it softens and becomes slightly tender and wilted.
- Add salad ingredients. To the massaged kale, add the cooled lentils, halved olives, finely chopped sun-dried tomatoes, thinly sliced shallot, coarsely chopped Marcona almonds, and finely chopped parsley. Toss all ingredients together to combine evenly.
- Toss salad with dressing. Drizzle the prepared lemon pesto vinaigrette over the salad mixture and toss thoroughly to ensure every component is well coated with the flavorful dressing.
- Chill before serving. Cover the salad and place it in the refrigerator for 20 to 30 minutes to allow flavors to meld and the salad to chill.
Notes
- This salad can be prepared a few hours ahead and refrigerated; flavors improve with resting time.
- If pine nuts are not available, walnuts or cashews can be substituted in the pesto vinaigrette.
- For a nuttier flavor, toast the pine nuts and almonds lightly before adding.
- The salad is naturally vegan and gluten-free.
- Adjust lemon juice and maple syrup in the dressing to balance acidity and sweetness according to taste.
