Description

A vibrant and nutritious Lemon Pesto Lentil Salad combining tender green lentils with fresh kale, a zesty lemon pesto vinaigrette, olives, sun-dried tomatoes, shallots, and crunchy Marcona almonds. This salad is a perfect balance of tangy, savory, and nutty flavors with a refreshing citrus twist, ideal for a light lunch or as a flavorful side dish.

Ingredients

Scale

Lentils and Vegetables

1 cup (192 g) green lentils
1 large bunch lacinato kale, stems removed, finely chopped
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 tsp cold-pressed olive oil
Juice of 1 large lemon

Herbs and Seasonings

½ cup (30 g) fresh flat-leaf parsley, finely chopped
1 cup (24 g) fresh basil leaves
¼ cup (15 g) fresh parsley leaves
½ tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

Pesto Dressing

¼ cup (34 g) pine nuts
¼ cup (44 g) nutritional yeast
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 Water and Cook Lentils: Fill a medium saucepan two-thirds full with water and bring it to a boil over high heat. Add the green lentils, reduce the heat to medium-low, and simmer for 12 to 15 minutes until the lentils are tender but not mushy.
Drain and Cool Lentils: Drain the cooked lentils in a colander and set them aside to cool completely, ensuring the salad does not get warm and wilt the fresh ingredients.
Prepare Lemon Pesto Vinaigrette: In a blender, combine fresh basil leaves, fresh parsley, pine nuts, nutritional yeast, salt, black pepper, white miso, garlic cloves, lemon juice from one medium lemon, red wine vinegar, and pure maple syrup. Blend the mixture until smooth and taste to adjust seasoning with additional salt and pepper if necessary.
Prepare Kale Base: In a large bowl, combine finely chopped lacinato kale, juice of one large lemon, and cold-pressed olive oil. Massage the kale with your hands for several minutes until it softens, becoming slightly wilted and tender to eat.
Combine Salad Ingredients: To the bowl of massaged kale, add the cooled lentils, halved olives, finely chopped sun-dried tomatoes, thinly sliced shallots, coarsely chopped Marcona almonds, and finely chopped flat-leaf parsley. Toss everything gently to combine.
Add Pesto Dressing and Toss: Drizzle the prepared lemon pesto vinaigrette evenly over the salad and toss again to coat all ingredients well with the flavorful dressing.
Chill Before Serving: Transfer the salad to the refrigerator and chill for 20 to 30 minutes. This allows the flavors to meld together beautifully and enhances the refreshing taste of the salad.

Notes

Make sure not to overcook the lentils; they should be tender but still hold their shape to provide a good texture.
Massaging the kale is key to making it tender and easier to digest, improving the salad’s overall texture.
The white miso adds depth and umami to the pesto; use a good-quality white miso for the best flavor.
The salad keeps well refrigerated for up to 2 days, making it ideal for meal prep or leftovers.
For a nuttier flavor, toast the pine nuts and almonds lightly before adding them to the salad and pesto if desired.