Scale
Ingredients
For the lentils
- 1–1/2 cups dried green lentils
- 3 sprigs thyme
- 1 tablespoon olive oil
- 2 medium zucchinis (about 6 ounces each), diced
- 1 shallot, diced
- 2 medium garlic cloves, minced
- a hefty pinch of red pepper flakes
- Salt and freshly ground black pepper
For the mustard vinaigrette
- 1 scant tablespoon Dijon mustard
- juice of one lemon
- 1/4 cup olive oil
- lots of freshly cracked black pepper
To finish
- 2 4-ounce balls of fresh mozzarella, sliced into 1-inch thick slices (or burrata, see note)
- olive oil, for drizzling
- sea salt and freshly cracked black pepper
Instructions
- Cook the lentils: Pick over and rinse lentils. Place them in a medium saucepan with three cups of water and the sprigs of thyme. Bring to a boil, then lower the heat and simmer the lentils 20-25 minutes, until they are firm-tender. Season with salt, stir and then drain, rinse under cold water and set aside.
- Meanwhile, make the vinaigrette: In a small bowl, combine the mustard, lemon juice, olive oil and pepper. Whisk vigorously until the dressing comes together.
- In a large saute pan, heat 1 tablespoon olive oil over medium heat. Add the zucchini, shallots, salt and pepper and cook, stirring frequently, until the zucchini have just started to brown, about 10 minutes. Add the garlic and cook for an additional minute or two.
- Add the cooked lentils back to pan and stir to mix. Toss in the dressing so that it coats the lentils and zucchini. Transfer to a large wide serving bowl.
- Place the sliced mozzarella on top and let it rest for a minute or two, so that it just starts to melt. Drizzle with olive oil, and sprinkle kosher salt and freshly ground black pepper. Serve immediately.
Notes
- If you plan to make this ahead, do everything up to step 4. Then pack away the lentil salad and wait until just before serving to top with the mozz. You won’t get that slight melt, but desk lunch never looked so good.
Nutrition
- Serving Size: 4