Puy Lentil Salad with Pecan Pesto

2015-08-19 13.09.04

The next recipe I have created in my search for exciting salads is this delicious creamy blend of puy lentils, pesto and delicious olives and sundried tomatoes for a Mediterranean feel. The lentils are first cooked in bouillon stock for added flavour before being mixed with a mouth-watering pecan and basil pesto. This delightful salad comes together in no time at all once the lentils are cooked – and you can prep all the other ingredients while the lentils are cooking – and takes relatively little effort.

This salad is a perfect lunch for the whole family; who could resist lentils when they’re smothered in this rich, creamy sauce? It is also ideal as a portable lunch since it can be served hot or cold. Best of all, this is not only delicious but also highly nutritious: the lentils provide tons of protein; the nuts and olives offer healthy fats and the basil, lettuce, sundried tomatoes and lettuce offer myriad vitamins and minerals.

I’ll be back on Friday – not with a salad but with possibly the most exciting creation of my culinary journey so far! Watch this space and don’t forget to visit The Green Genie’s Facebook page!

This recipe is shared with Gluten Free Fridays and Free From Fridays.

Vegetarian Mama
Free From Farmhouse

2015-08-19 13.09.16

Puy Lentil Salad with Pecan Pesto

Serves 2-3


200g (1 cup) puy lentils

2 tsp bouillon powder

About 20 olives, quartered

2 roasted red peppers, chopped

About 6 pieces sundried tomatoes, sliced

Pesto: 60g pecan nuts

60g basil

1 clove garlic, peeled and chopped

Juice ½ lemon

1-2 tbsp olive oil

½ tsp each sea salt and black pepper

To serve: ½-1 head romaine lettuce, shredded

2 handfuls baby spinach, shredded

Chopped olives, to garnish

  1. Combine the lentils, bouillon powder and 750ml (3 cups) water in a medium saucepan and place over a medium-high heat. Bring to the boil, reduce the heat slightly and simmer until tender, about 25 minutes. Drain off any excess water.
  2. Meanwhile, make the pesto: combine all the ingredients in a food processor or high-speed blender. Process until smooth, adding a little water if necessary. Taste and adjust the seasoning.
  3. When the lentils are cooked, place in a mixing bowl and add olives, red peppers, sundried tomatoes and pesto. Mix well.
  4. To serve, place some lettuce and spinach in a serving bowl and top with the salad. Garnish with chopped olives.

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