How do I ensure the lentils are tender but not mushy?

Simmer the green lentils for 12 to 15 minutes in boiling water until they are tender yet still hold their shape, then drain and cool them completely.

Why is the kale massaged in this recipe?

Massaging the finely chopped lacinato kale with lemon juice and olive oil helps to break down its tough fibers, making it more tender and palatable for the salad.

What gives the lemon pesto vinaigrette its rich, savory flavor?

The vinaigrette achieves its depth from fresh basil and parsley, pine nuts, nutritional yeast for a cheesy note, and white miso for umami, all balanced with lemon juice and red wine vinegar.

Can I prepare the Lemon Pesto Lentil Salad in advance?

You can prepare the lentils and vinaigrette ahead of time. Assemble and dress the salad, then chill it for 20 to 30 minutes before serving to allow the flavors to meld.

How should I store any leftover Lemon Pesto Lentil Salad?

Store any remaining salad in an airtight container in the refrigerator for up to 2-3 days. This fresh salad is not suitable for freezing.

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Lemon Pesto Lentil Salad with Olives and Sun-Dried Tomatoes
[Vegan]

Name: Lemon Pesto Lentil Salad with Olives and Sun-Dried Tomatoes [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 1 cup (192 g) green lentils; 1 large bunch lacinato kale, stems removed, finely chopped; Juice of 1 large lemon; 1/2 teaspoon cold-pressed olive oil; 1/2 cup (90 g) pitted olives, halved; 1/4 cup (14 g) bagged unmarinated sun-dried tomatoes, finely chopped; 1 large shallot, thinly sliced; 1/3 cup (48 g) Marcona almonds, coarsely chopped if desired; 1/2 cup (30 g) finely chopped fresh flat-leaf parsley; 1 cup (24 g) loosely packed fresh basil leaves; 1/4 cup (15 g) fresh parsley leaves; 1/4 cup (34 g) pine nuts; 1/4 cup (44 g) nutritional yeast; 1/2 teaspoon salt, plus more as needed; 1/2 teaspoon black pepper, plus more as needed; 2 tablespoons (34 g) white miso; 2 cloves garlic; Juice of 1 medium lemon; 1/4 cup (60 ml) red wine vinegar; 1 tablespoon (15 ml) pure maple syrup

JA By: Jackie Akerberg

Author Bio

Eating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the... Read More

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A vibrant Lemon Pesto Lentil Salad with green lentils, massaged kale, olives, sun-dried tomatoes, and chopped almonds, served in a large white bowl.

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Lemon Pesto Lentil Salad with Olives and Sun-Dried Tomatoes [Vegan]

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There is nothing better than fresh pesto: pesto flatbreads, pesto pasta, pesto-roasted veggies, you name it! So I thought,Why not turn my favorite sauce into a vibrant, lemony vinaigrette? I’m glad I did, because this pesto is the besto. It combines the garlicky, herby, umami flavor of pesto with the... Read More

Ingredients You Need for Lemon Pesto Lentil Salad with Olives and Sun-Dried Tomatoes [Vegan]

For the Salad:

1 cup (192 g) green lentils
1 large bunch lacinato kale, stems removed, finely chopped
Juice of 1 large lemon
1/2 teaspoon cold-pressed olive oil
1/2 cup (90 g) pitted olives, halved
1/4 cup (14 g) bagged unmarinated sun-dried tomatoes, finely chopped
1 large shallot, thinly sliced
1/3 cup (48 g) Marcona almonds, coarsely chopped if desired
1/2 cup (30 g) finely chopped fresh flat-leaf parsley

For the Lemon Pesto Vinaigrette:

1 cup (24 g) loosely packed fresh basil leaves
1/4 cup (15 g) fresh parsley leaves
1/4 cup (34 g) pine nuts
1/4 cup (44 g) nutritional yeast
1/2 teaspoon salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
2 tablespoons (34 g) white miso
2 cloves garlic
Juice of 1 medium lemon
1/4 cup (60 ml) red wine vinegar
1 tablespoon (15 ml) pure maple syrup

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How to Prepare Lemon Pesto Lentil Salad with Olives and Sun-Dried Tomatoes [Vegan]

To make the salad, fill a medium saucepan two-thirds full with water and bring it to a boil over high heat. Add the lentils and reduce the heat to medium-low. Simmer the lentils for 12 to 15 minutes, until they are tender but not mushy. Drain the lentils and set them aside to cool completely.
Meanwhile, make the lemon pesto vinaigrette. In a blender, combine the basil, parsley, pine nuts, nutritional yeast, salt, black pepper, miso, garlic, lemon juice, vinegar and maple syrup. Taste the vinaigrette and season it with more salt and black pepper if needed. Set the vinaigrette aside.
To assemble the salad, combine the kale, lemon juice and oil in a large bowl. Massage the kale.. Add the lentils, olives, sun-dried tomatoes, shallot, almonds and parsley. Toss the ingredients with salad servers to combine them. Drizzle the salad with the lemon pesto vinaigrette and toss the salad again. Chill the salad in the fridge for 20 to 30 minutes prior to serving it.