Description
This vibrant lentil salad offers a harmonious blend of earthy lentils, tender kale, and bright, zesty flavors. It features a robust lemon pesto dressing that coats each ingredient, complemented by the savory sweetness of sun-dried tomatoes and the briny notes of green olives. The salad is hearty yet refreshing, providing a satisfying texture contrast with the soft lentils and slightly chewy kale.
Ingredients
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth or water
- 1 bunch kale, stems removed and chopped
- 1/2 cup sun-dried tomatoes, oil-packed and chopped
- 1/2 cup pitted green olives, halved
- 1/4 cup finely diced red onion or shallot
- For the Lemon Pesto Dressing:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the lentils: In a medium saucepan, combine the rinsed lentils with vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and let cool slightly.
- Prepare the kale: Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a squeeze of lemon juice. Massage the kale with your hands for 2-3 minutes until it softens and becomes tender.
- Assemble the dressing: In a food processor, combine the basil leaves, pine nuts, minced garlic, fresh lemon juice, nutritional yeast (if using), salt, and pepper. Pulse until finely chopped. With the food processor running, slowly stream in the extra virgin olive oil until the dressing is smooth and well combined.
- Combine the salad: Add the cooled lentils, chopped sun-dried tomatoes, halved green olives, and diced red onion to the bowl with the massaged kale.
- Dress and serve: Pour the lemon pesto dressing over the salad ingredients. Toss gently until everything is evenly coated. Taste and adjust seasoning if necessary.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best texture, ensure lentils are cooked al dente, not mushy.
Massaging the kale helps break down its fibers, making it more tender and easier to digest.
This salad can be prepared ahead of time and stored in the refrigerator for up to 3-4 days.
If you prefer a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain before adding to the salad.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 45g
- Protein: 18g