Balsamic Lentil Caprese Salad
Easily transform this salad into an appetizer by serving on toast or crostini.

Prep Time: 10 Minutes
Total time: 35 Minutes
Servings: 4-6

Ingredients
canola or extra-virgin olive oil, for cooking
1 garlic clove, peeled and sliced
1 cup (250 mL) green lentils
3 cups (750 mL) water
3 Tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) whole grain mustard
2 ripe tomatoes, sliced, or 1-2 cups cherry or grape tomatoes
1 cup (250 mL) small bocconcini
½ cup (125 mL) basil leaves, torn or thinly sliced
¼ cup (60 mL) extra-virgin olive oil
freshly ground black pepper, to taste

Directions:
1. SET a medium saucepan over medium-high heat. Add a drizzle of oil and cook the garlic for about a minute, then add the lentils and stir to coat with oil.
2. ADD 3 cups of water, bring to a simmer, and cook for 20 minutes or until the lentils are just tender.
3. REMOVE from heat, drain any excess moisture, and add the balsamic vinegar and whole grain mustard, tossing while the lentils are still hot. Transfer to a shallow bowl to cool.
4. ADD the tomatoes, bocconcini, and basil. Drizzle with olive oil, sprinkle with pepper, and gently toss to coat. Serve immediately or refrigerate for up to 4 hours.

For full recipe, please visit www.Lentils.org/recipe/balsamic-lentil-caprese-salad/