Mediterranean Lentil Salad with Parsley-Mint Pesto
This Mediterranean-inspired black lentil salad is bursting with flavor and phytonutrients.
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Cooking tools:
- Food processor
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
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 cups pitted castelvetrano olives, halved
- ½ small red onions, diced
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