Caprese Lentil Tomato Salad is a delicious, vegetarian summer lentil salad that's served cold. A great high-fiber, high-protein meal or snack for the summer.
Add 1 tablespoon olive oil to a saucepan over medium-high heat.
Sauté onion in oil for about 5 minutes until soft and lightly browned.
Add lentils to the saucepan, 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 lentils are tender but not mushy.
Drain the lentils immediately and stir together with the chopped tomatoes and garlic.
Whisk together balsamic vinegar, the remaining tablespoon of oil, and salt.
Pour the balsamic dressing over the lentil mixture.
Stir well, and add in the basil and mozzarella.
Sprinkle with walnuts just before serving, if using. Enjoy!
Notes
*Makes about 5-6 cups*Omit mozzarella for a dairy-free salad.*Use pumpkin seeds or sunflower seeds in place of the walnuts for nut-free. Or omit.*You can serve the salad immediately or put it in the fridge to cool. It's good no matter what temperature it is. *Note that if the lentils are still warm, the mozzarella could possibly melt a little. You can wait to cool the mixture to prevent this from happening.