Description
A refreshing and nutritious lemon pesto lentil salad packed with flavor.
Ingredients
Scale
- 1 cup cooked lentils
- 1/2 cup basil pesto
- 1 lemon, juiced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked lentils and basil pesto.
- Drizzle lemon juice over the mixture and stir well.
- Add cherry tomatoes, red onion, and feta cheese to the bowl.
- Season with salt and pepper to taste.
- Toss everything together until well mixed.
- Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables such as cucumber or bell peppers.
- Adjust the amount of pesto based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Lemon Pesto Lentil Salad