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–+ servings
Lentil Pesto Salad

Lentil Pesto Salad

Discover the magic of Lentil Pesto Salad—a vibrant, healthy dish with zesty flavors and satisfying textures perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 192 g green lentils
  • 1 large bunch lacinato kale finely chopped
  • 1 large lemon juiced
  • 1 tsp cold-pressed olive oil
  • 90 g Frescatrano or Castelvetrano olives pitted and halved
  • 14 g dried tomatoes finely chopped
  • 1 large shallot thinly sliced
  • 48 g Marcona almonds roughly chopped
  • 30 g fresh parsley finely chopped

Equipment

  • Medium-sized pot
  • Blender or food processor
  • Large mixing bowl
  • Fine mesh strainer
  • Sharp knife and cutting board

Method
 

  1. Fill a medium pot two-thirds full with water and bring it to a boil.
  2. Add the lentils, reduce the heat, and let them simmer for 12–15 minutes until tender but not mushy.
  3. Drain and set the lentils aside to cool.
  4. In a blender, combine all the dressing ingredients and blend until smooth and creamy.
  5. In a large bowl, massage the kale with lemon juice and olive oil to soften it.
  6. Add the cooled lentils, olives, dried tomatoes, shallot, almonds, and parsley to the bowl.
  7. Pour the lemon pesto dressing over the top and toss gently to combine.
  8. Let the salad chill in the fridge for 20–30 minutes before serving.

Nutrition

Calories: 290kcalCarbohydrates: 36gProtein: 10gFat: 14gSaturated Fat: 1.5gSodium: 250mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

This Lentil Pesto Salad keeps well in the fridge for up to three days. Store it in an airtight container to maintain freshness. For longer storage, freeze the cooked lentils separately from the other ingredients. They'll last up to three months in the freezer. Toasting the pine nuts and almonds enhances their flavor, so don't skip this step! To make it nut-free, replace almonds and pine nuts with sunflower or pumpkin seeds. Be sure to massage the kale properly for better texture and flavor.
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