Ingredients

The following ingredients have 5 Servings
  • 2 cups quality balsamic vinegar
  • 3 cups cooked black lentils  (from 1 cup dry lentils)
  • Private Reserve Greek extra virgin olive oil
  • Salt and freshly ground black pepper
  • 8 oz cherry or grape tomatoes
  • 6 oz fresh baby Mozzarella cheese (small Mozzarella balls), non-fat or part-skim if possible
  • Fresh basil leaves, torn (as many as you like)

Instruction

  • In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes until balsamic is reduced to a thicker sauce. Transfer to a bowl to cool.
  • Place the cooked lentils in a mixing bowl. Drizzle with extra virgin olive oil (about 1 tbsp to start, add more as you like). Add 2 tbsp balsamic reduction, and sprinkle with salt and pepper. Toss to combine. Taste and adjust seasoning or add olive oil and balsamic reduction to your liking.
  • Transfer the lentils to a serving platter. Arrange tomatoes, mozzarella, and basil leaves on top. Drizzle olive oil and more balsamic reduction on top. A sprinkle more salt and pepper to your taste. Enjoy!