Lentil & Burrata Salad
Recipe by Jaclyn Irwin
This easy lentil salad comes together fairly quickly and can be prepped in advance if left undressed and without the burrata sliced. The crunchy toasted sourdough adds lots of texture, so I wouldn’t recommend skipping it.
Bring a small pot of water to a boil over medium-high heat. Once boiling, add the lentils and reduce the heat to medium-low. Simmer until the lentils are cooked through and tender, about 17 to 20 minutes. Once done cooking, drain excess water and season with ½ tsp salt.
Meanwhile, heat a large skillet over medium heat and add 1 tbsp extra virgin olive oil. Once the skillet is hot, add the bread and fry until golden brown and toasted and then repeat on the other side, adding more oil if needed. Set aside to cool and then roughly tear or slice into chunks.
In a food processor, add the basil, lemon juice and remaining 5 tbsp olive oil. Blend until smooth and incorporated. Season with salt and pepper.
Pour the lentils onto a large serving platter and top with tomatoes. Drizzle most of the basil oil all over. Add the burrata to the platter and scatter the bread. Drizzle the remaining oil over the burrata and bread. Slice the burrata to let the cheese out. Enjoy immediately.
Substitutions: No burrata: use a soft mozzarella, or feta Gluten-free: use a gluten-free bread. French lentils: use only French lentils or black lentils as they will hold up the most and wont turn mushy.
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