Description
A refreshing and flavorful Lemon Pesto Lentil Salad that is perfect for a light and healthy meal. This Mediterranean-inspired dish combines tender lentils with cherry tomatoes, cucumber, red onion, and feta cheese, all tossed in a zesty basil pesto dressing with a hint of fresh lemon juice.
Ingredients
Scale
Lentil Salad:
- 1 cup dry green or brown lentils (rinsed)
- 3 cups water or vegetable broth
Salad Toppings:
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup crumbled feta cheese
- Chopped fresh basil or parsley for garnish (optional)
Dressing:
- 1/4 cup basil pesto
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Cook Lentils: In a medium saucepan, combine lentils and water or vegetable broth. Simmer for 18–20 minutes until tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together pesto, lemon juice, olive oil, salt, and pepper.
- Combine Ingredients: Add lentils, tomatoes, cucumber, onion, and feta to the bowl. Toss gently to coat.
- Adjust Seasoning: Taste and adjust seasoning. Chill for 30 minutes or serve at room temperature. Garnish with herbs.
Notes
- This salad can be made up to 2 days ahead and refrigerated.
- Great as a side dish or light vegetarian main.
- For a vegan option, use dairy-free pesto and omit feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
