Balsamic Lentil Caprese Salad – Lentils.org

Balsamic Lentil Caprese Salad

  By lentilsorg  ,   

July 10, 2015

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Easily transform this dish into a shareable appetizer by serving on toast or crostini.

  • Prep: 10 Minutes
  • Cook: 25 Minutes

  • 10 Minutes

    25 Minutes

    35 Minutes

  • Yields: 4-6
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Directions

  1. SET a medium saucepan over medium-high heat. Add a drizzle of oil and cook the garlic for about a minute, then add the lentils and stir to coat with oil.
  2. ADD 3 cups of water, bring to a simmer, and cook for 20 minutes or until the lentils are just tender.
  3. REMOVE from heat, drain any excess moisture, and add the balsamic vinegar and whole grain mustard, tossing while the lentils are still hot. Transfer to a shallow bowl to cool.
  4. ADD the tomatoes, bocconcini, and basil. Drizzle with olive oil, sprinkle with pepper, and gently toss to coat. Serve immediately or refrigerate for up to 4 hours.

Ingredients

canola or extra-virgin olive oil, for cooking

1 garlic clove, peeled and sliced

1 cup (250 mL) green lentils

3 cups (750 mL) water

3 Tbsp (45 mL) balsamic vinegar

1 tsp (5 mL) whole grain mustard

2 ripe tomatoes, sliced, or 1-2 cups cherry or grape tomatoes

1 cup (250 mL) small bocconcini

½ cup (125 mL) basil leaves, torn or thinly sliced

¼ cup (60 mL) extra-virgin olive oil

freshly ground black pepper, to taste

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories380
Sodium240 mg
Potassium412 mg
Protein19 g
Cholesterol15 mg
Sugar5 g
Total Fat19 g
Saturated Fat4 g
Total Carbohydrates34 g
Dietary Fiber8 g