Balsamic Lentil Caprese Salad

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.