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

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
⅓ 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

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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.