INGREDIENTS
1 cup dried lentils
1 1/2 - 2 cups grape tomatoes, halved or quartered
1 cup fresh basil, cut julienne
2-3 mozzarella string cheeses, sliced
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper to taste
DIRECTIONS
- Rinse lentils and pick through to remove any rocks or debris. Bring lentils to a simmer, in a sauce pan, with 2 cups of water or broth (you can add a clove of garlic to the water if you like). Let simmer, uncovered, for 20-30 minutes or until soft. Drain lentils an set aside to cool.
- Meanwhile prepare all of your other ingredients and then just toss everything together. Serve immediately or store in a sealed container in the refrigerator for up to 1 week. Makes 6 servings.
- Enjoy as a side dish or a light lunch.
Source : Joybee What's For Dinner
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