Tender green lentils tossed with cucumber, tomatoes, red onion, feta and parsley in a lemon-mustard dressing. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 4 Easy
Ingredients
🍋Lemon1, juiced
🌿Fresh Basil1 cup
🫙Olive Oil3 tbsp
🌿Fresh Parsley1/2 cup
🥬Cucumber1, diced
🧅Red Onion1/2, finely chopped
🫙Dijon Mustard1 tsp
🍅Cherry Tomatoes1 cup, halved
🫙Pine Nuts2 tbsp
🫙Green Lentils1 cup
Optional extras
🧀Parmesan Cheese1/4 cup
🧀Feta Cheese100 g
Instructions
1
Simmer the lentils in salted water 20–25 minutes until tender but holding shape; drain and cool.
2
Whisk lemon, olive oil and mustard with salt and pepper.
3
Toss lentils with cucumber, tomatoes, onion and parsley.
4
Dress, top with feta and serve.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Dress the lentils while slightly warm; they absorb more flavour.
