Ingredients

The following ingredients have 6 Servings
  • 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})

Instruction

  • Add 1 tablespoon 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 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 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 tablespoon of 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!