Caprese Lentil Salad

Caprese Lentil Salad is an easy, vegetarian and gluten free salad that’s served cold, so it’s great for the summer. Keep this healthy, high protein salad in the fridge to always have lunch, snack or dinner at the ready.

In honor of me trying to get back into my normal eating habits after multiple vacations in the first half of the summer, I decided to do a week of salads.

But don’t leave… these won’t be diet salads that make you want to stuff your face with chocolate-covered potato chips and sugar cookies because you feel so deprived.

These are good salads. Really good salads. Really really good salads.

Take this Caprese Lentil Salad for example.

It’s not photogenic, and it seems pretty boring. But it’s totally not!

No. Plain and boring this salad is not. It’s delicious! Like one of those meals that even when you’re full and the salad has long since been gone, you still think about it.

Caprese Lentil Salad was one of those dishes.

I know, right? Completely unexpected since lentils are usually not considered super exciting or anything.

I mean, yes, I love lentils. And yes, I love Caprese Salad. So it should make sense that this would be beyond tasty, but I just didn’t see it coming.

Kind of like the time I used chickpeas to make Cookie Dough Dip and now I seriously can’t stop making it {we’re talkin’ 3 batches in 5 days}. Or when I used cottage cheese for Chicken Salad…

Anywho, let’s get to that recipe I keep raving about… Caprese Lentil Salad is pretty easy to make. It takes a little extra time than most salads because you have to cook the lentils. There is not much hands on work, though.

First, you’ll sauté the onion which will bring out its natural sweetness and complement the tomatoes and balsamic vinegar quite nicely.

Meanwhile, rinse and sort through your lentils. Also, chop up your tomatoes, mince the garlic, and chop the basil. If you don’t have good tomatoes, then you might want to roast them. But since it’s summertime, the tomatoes are amazing here {hello, Creole tomatoes!}.

After the onion is cooked, just put it in a bowl to cool. And add the lentils to the saucepan you used to sauté the onion. Then just cover with water and bring to a boil. Cover the saucepan, reduce heat, and let simmer for about 30-35 minutes until your lentils are tender but not mushy.

Drain the lentils immediately and stir together with the sautéed onion, chopped tomatoes, and garlic. Whisk together balsamic vinegar, remaining oil, and some salt, and pour over the lentil mixture. Just give that a good stir and add in the basil and mozzarella. You can serve immediately or stick in the fridge to cool. It’s good no matter what temperature it is. Oh and if you’re feeling fancy, just add a few chopped walnuts for a little added crunch. Yum!

Oh how I love this salad… it’s chock full of fiber {almost half of what you need in one day!}, a great source of vegetarian protein, packed with veggies, and mighty tasty. It’s a wonderful summer salad that can be served as a meal or a side dish.

Caprese Lentil Salad

Caprese Lentil Salad is an easy, vegetarian and gluten free salad that's served cold, so it's great, high protein meal for the summer.

Print Rate

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6

Author: Meme

Ingredients

• 2 TBSP olive oil divided
• 1 onion diced
• 1 cup lentils dry
• 2 tomatoes diced (about 1.5 pounds)
• 1 clove garlic minced or crushed
• 1/3 cup balsamic vinegar
• 1/2 tsp salt
• 1/2 cup chopped fresh basil
• 4 oz fresh mozzarella cubed
• 1/4 cup walnuts chopped & preferably toasted {optional}

Instructions

• Add 2 tsp olive oil to a saucepan over medium-high heat. Sauté onion in oil for about 10 minutes until soft and lightly browned. Remove from saucepan and set aside.
• Add in lentil and cover with enough water to completely cover lentils {with about one inch of water}. Bring to a boil. Cover the saucepan, reduce heat, and let simmer for about 30-35 minutes until your lentils are tender but not mushy.
• Drain the lentils immediately and stir together with the sautéed onion, chopped tomatoes, and garlic.
• Whisk together balsamic vinegar, remaining 4 tsp oil, and salt, and pour over the lentil mixture. Give that a good stir and add in the basil and mozzarella.
• You can serve immediately or stick in the fridge to cool. It's good no matter what temperature it is. Sprinkle with walnuts just before serving, if using. Enjoy!

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

 
Meme