Description
This Lemon Pesto Lentil Salad is a vibrant, healthy Mediterranean-inspired dish combining tender lentils with zesty lemon, fresh veggies, and creamy feta cheese. Perfect for a nutritious lunch or light dinner, it’s quick to make on the stovetop and offers a refreshing, protein-packed meal that can be easily prepped ahead.
Ingredients
Scale
Lentils and Cooking Liquid
- 1 cup dry green or brown lentils, rinsed
- 3 cups water or vegetable broth
Dressing and Flavorings
- 1/4 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
Salad Mix-ins
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook the Lentils: In a medium saucepan, combine the rinsed lentils and water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and allow the lentils to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the basil pesto, olive oil, lemon zest, and lemon juice until well combined and smooth.
- Combine Salad Ingredients: Add the cooked lentils into the bowl with the dressing. Then, fold in the halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta cheese, and chopped fresh parsley. Toss gently to ensure everything is evenly coated with the dressing.
- Season and Chill: Taste the salad and season with salt and pepper according to your preference. Cover and chill the salad in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.
Notes
- You can substitute goat cheese for feta if preferred.
- Add chopped spinach or other fresh greens to increase the salad’s nutrient content.
- This salad keeps well stored in an airtight container in the fridge for up to 3 days, making it ideal for meal prep.
- For added texture, consider tossing in some toasted pine nuts or walnuts before serving.
