tuscan white bean & lentil salad

Last week BJ requested lentils for dinner.  I like lentils, but this seemed like an odd request from my husband.  We’re not really a “lentil family”.  But, I like a recipe challenge and I racked my brain for dinner ideas that featured lentils; my creation was unexpected but delicious, and I can’t wait to make it again!  Tuscan white bean & lentil salad is healthy, super easy, and packed with nutrients.


Heirloom (grape) tomatoes
1 can cannellini beans
1 cup green lentils (cooked)
salt & pepper

2 tbsp Basil Pesto (I made homemade basil pesto – I like leftovers – but it works just as well with store-bought pesto)
1 tbsp Extra Virgin Olive Oil
juice from 2 lemons
salt & pepper

In a large pot, bring 4 cups of water to a boil.  Add one cup of green lentils and cook for 20-22 minutes.  In a large bowl, combine arugula, heirloom tomatoes, and white beans (drained & rinsed).  Once lentils are cooked, drain and rinse; let lentils cool, about 10-15 minutes.  Add lentils to the salad, and top with basil pesto dressing.



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  1. This sounds really great! I rarely cook with lentils, but I love them so I’m excited to try this.

  2. Look yummy! Thanks!

  3. This recipe looks and sounds great. I have never cooked with lentils before.

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