High Protein Easy Lemon Pesto Lentil Salad
A refreshing, protein-rich salad made with tender lentils, cherry tomatoes, cucumbers, basil pesto, lemon, and feta cheese. Light yet satisfying, this salad takes less than 20 minutes and is perfect for lunch, dinner, or healthy meal prep.
⏱ Time
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
For the lentil
1 cup green or brown lentils
3 cups water
½ tsp salt
Fresh Ingredients
1 cup cherry tomatoes, halved
1 small cucumber, chopped
¼ cup red onion, very thinly sliced (optional)
¼ cup fresh parsley or basil, chopped
½ cup feta cheese (crumbled)
2 tbsp olives (optional but Mediterranean-authentic)
For the Lemon Pesto Dressing
3 tbsp basil pesto (store-bought or homemade)
2 tbsp lemon juice
1 tbsp olive oil
½ tsp honey (optional)
¼ tsp black pepper
Salt to taste
Instructions
1. Cook the Lentils
1. Rinse lentils well.
2. Add to a pot with 3 cups water + salt.
3. Bring to a boil, then simmer 10–12 minutes until tender (not mushy).
4. Drain and let cool slightly.
2. Prepare the Vegetables
- Chop cucumber
- Slice cherry tomatoes
- Chop parsley or basil
- Crumble feta
3. Make the Lemon Pesto Dressing
Whisk together:
- Pesto
- Lemon juice
- Olive oil
- Honey
- Black pepper + salt
The dressing should be bright, lemony, and creamy.
4. Combine Everything
In a large bowl:
- Add cooked lentils
- Add tomatoes, cucumbers, herbs
- Pour the lemon pesto dressing
- Toss gently
- Top with feta cheese
Tips
Add grilled chicken or boiled eggs for even more protein.
Use store-bought pesto for a super fast recipe.
Great for meal prep — lasts 3 days in the fridge.
Add avocado for a creamier version (optional).
Nutrition information
Protein: 18–22g
Calories: 350–420
Fiber: 12–15g
Carbs: 40–45g
Fat: 14–18g