This Mediterranean-inspired black lentil salad is bursting with flavor and phytonutrients. Earthy lentils mingle with a vibrant parsley-mint pesto for a refreshing, high-fiber dish rich in plant-based protein and antioxidant compounds. Perfect for make-ahead lunches, spring and summer gatherings, or served alongside roasted fish and sautéed dark leafy greens for a complete, nourishing meal.
Ingredients
Lentils
2 cups
black beluga lentils
8 cups
water
1 teaspoons
sea salt
Pesto
½ cups
pine nuts
4 cloves
garlic
peeled
2 cups
parsley
(packed)
½ cups
fresh mint
(packed)
3 tablespoons
lemon juice
1 teaspoons
sea salt
6 tablespoons
extra virgin olive oil
Other Ingredients
1 pints
cherry tomatoes
quartered
½ cups
pitted
castelvetrano olives
halved
½ small
red onions
diced
