Savor the vibrant flavors of a Lemon Pesto Lentil Salad, featuring tangy olives and sun-dried tomatoes. A refreshing and wholesome dish, ideal for a quick and nutritious meal!
INGREDIENTS
Salad
- 1 cup (192 g) green lentils
- 1 large bunch lacinato kale, stems removed and finely chopped
- Juice of 1 large lemon
- ½ tsp cold-pressed olive oil
- ½ cup (90 g) pitted DIVINA® 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 (optional)
- ½ cup (30 g) finely chopped fresh flat-leaf parsley
Lemon Pesto Vinaigrette
- 1 cup (24 g) loosely packed fresh basil leaves
- ¼ cup (15 g) fresh parsley leaves
- ¼ cup (34 g) pine nuts
- ¼ cup (44 g) nutritional yeast
- ½ tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp (34 g) white miso
- 2 garlic cloves
- Juice of 1 medium lemon
- ¼ cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) pure maple syrup
INSTRUCTIONS
- Cook the Lentils: Fill a medium saucepan with water, about two-thirds full, and bring to a boil over high heat. Add the lentils, reduce the heat to medium-low, and simmer for 12–15 minutes, until tender but not mushy. Drain and let the lentils cool completely.
- Prepare the Lemon Pesto Vinaigrette: In a blender, combine basil, parsley, pine nuts, nutritional yeast, salt, black pepper, miso, garlic, lemon juice, red wine vinegar, and maple syrup. Blend until smooth. Taste and adjust seasoning with additional salt and pepper, if needed. Set aside.
- Massage the Kale: In a large mixing bowl, combine the kale, lemon juice, and olive oil. Massage the kale with your hands until it softens and reduces in volume.
- Assemble the Salad: Add the cooked lentils, olives, sun-dried tomatoes, shallot, almonds, and parsley to the bowl with the kale. Toss gently to combine.
- Add the Dressing: Drizzle the salad with the prepared lemon pesto vinaigrette and toss again to coat evenly.
- Chill and Serve: Refrigerate the salad for 20–30 minutes before serving to allow the flavors to meld. Enjoy!
