Caprese salad with lentils
If you see tomato, mozzarella, olive oil and basil in one recipe, it’s usually some kind of Italian Caprese. We have already shown you several variations, and this salad is prepared as usual Caprese, but I added the deep, thick and saturated taste of the lentils.
Ingredients:
- 2 tbsp. Olive oil
- 1 onion
- 1 cup of lentils
- 4 cups of water
- 1 tbsp. balsamic vinegar
- 1 tbsp. Whole grain mustard
- cherry tomatoes
- mozzarella
- Basil
- Himalayan salt
How to prepare Caprese salad with lentils:
Soak the lentils from the night before. Pour 1 tbsp olive oil in a small saucepan and stew onion, add the lentils and 4 cups water. Cook until the lentils are cooked well. Remove from heat, drain, and taste with whole grain mustard. Arrange cherry tomatoes, lentils, mini mozzarella or plain mozzarella, cut in slices and basil leaves in a beautiful serving plate. Season with Himalayan salt, balsamico and olive oil.
