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