Mediterranean Lentil Salad with Parsley-Mint Pesto | Nourishing Meals®

Ingredients

• 2 cups black beluga lentils
• 8 cups water
• 1 teaspoon sea salt
• ½ cups pine nuts
• 4 cloves garlic
• peeled
• 2 cups parsley (packed)
• ½ cups fresh mint (packed)
• 3 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1 pint cherry tomatoes, quartered
• ½ cup pitted castelvetrano olives, halved
• ½ small red onion, diced