Description
A vibrant, nutrient-packed salad featuring protein-rich lentils and zesty lemon pesto, perfect as a complete meal.
Ingredients
Scale
- 1 cup Lentils
- 1 cup Cherry Tomatoes
- 1 medium Cucumber
- 1/2 Red Onion, thinly sliced
- Juice of 1 large Lemon
- 1/4 cup Pesto
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Lentils: Rinse lentils under cold water, then in a saucepan, cover with twice the amount of water, bring to a boil, reduce heat, and simmer for 15-20 minutes until tender yet firm.
- Prepare the Vegetables: Wash and chop cherry tomatoes, cucumber, and red onion, then place in a large mixing bowl.
- Make the Lemon Pesto: In a food processor, combine basil, lemon juice, olive oil, garlic, and nuts (if using), and blend until smooth.
- Combine Ingredients: Once lentils are cooked and cooled, add to the bowl with vegetables, pour lemon pesto over, and toss gently to coat.
- Season and Serve: Add salt and pepper to taste, serve immediately or let rest for 30 minutes to enhance flavors.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Keep dressing separate until serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook and Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: salad, lentils, healthy recipe, lemon pesto, Mediterranean diet
