Lentils and Mozzarella

1 week ago 7

Democracy Dies successful Darkness

5.0 (1)

Creamy, caller mozzarella pairs good with earthy lentils, sharpened with a mustardy vinaigrette, successful this midwinter dish.

Serve with breadstuff arsenic an appetizer oregon salad, oregon arsenic a broadside dish, either lukewarm oregon astatine country temperature.

The cooked lentils and the vinaigrette tin beryllium refrigerated for up to 1 week. Bring to country somesthesia earlier serving.

Ingredients

6 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1 rib celery, finely chopped
1 mean carrot, scrubbed good past finely chopped
1 cupful dried French du Puy lentils, rinsed
Fine oversea salt
1/2 spoon Dijon-style mustard
1 tablespoonful reddish vino vinegar oregon pome cider vinegar
1/4 cupful caller dill, chives, basil oregon mint, oregon a combination, finely chopped
Freshly crushed achromatic pepper
8 ounces caller mozzarella, sliced oregon torn into bite-size pieces
Coarse oversea salt, for sprinkling
2 tablespoons slivered almonds (see NOTE; whitethorn substitute conifer nuts)

Nutritional Facts

Per serving

Calories
550
Fat
37 g
Saturated Fat
11 g
Carbohydrates
32 g
Sodium
460 mg
Cholesterol
45 mg
Protein
23 g
Fiber
15 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Feast: Generous Vegetarian Meals for Any Eater and Every Appetite," by Sarah Copeland (Chronicle Books, 2013).

Tested by Joe Yonan.

Published January 7, 2014

Updated March 14, 2026