Lentil Salad With Mozzarella And Bacon – a delicious recipe with lentils, water, olive oil, red wine vinegar, shallots, basil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pick over the lentils, removing any grit or misshapen lentils, then rinse well. In a saucepan over high heat, combine the water and 1/2 teaspoon of salt and bring to a boil. Add the lentils, and reduce the heat to medium-low, cover, and cook until the lentils are tender but still hold their shape, 20- 25 minutes. Be careful not to overcook. Remove from the heat and drain well. Let cool to room temperature.
2
In a bowl, stir together the olive oil, vinegar, 1/2 teaspoon pepper, shallot, 2 tablespoons of the basil, and all but one-fourth of the bacon. Add the lentils and mix well.
3
If serving the lentils on a platter, spoon the lentils first. Then arrange the mozzarella around the edges of the platter. Sprinkle the remaining minced and whole basil leaves and the bacon over the lentils, and serve.
641
kcal
Calories
45
g
Fat
15
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups lentils, 4 cups water, 3 tablespoons olive oil, 1/4 cup red wine vinegar, and more.
Yes, Lentil Salad With Mozzarella And Bacon falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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