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Lentil Burrata Salad

Lentil Burrata Salad


1 T olive oil

1 diced red onion

1 diced carrot

1 diced celery stalk

2 minced garlic cloves

1 C dry lentils

1/2 t salt

3 C vegetable broth

2 T olive oil

1 T rice wine vinegar

1 T lemon juice

1 t snipped chives

1 T parsley

salt & pepper, to taste

3 burrata balls


Heat olive oil in a saucepan over medium. Add onion, carrot and celery; sauté until tender, about 4 minutes. Add garlic and cook until fragrant, about 2 minutes. Add lentils, salt and vegetable broth. Cover and simmer until tender, but not mushy, about 20 minutes. Drain lentils and place in a serving bowl. Whisk together oil, vinegar, parsley and chives. Pour over lentils and toss gently to combine. Season to taste with salt and pepper. To serve, place one burrata ball on each plate of lentils. Yield: 3 to 4 servings.

Credit: https://www.capegazette.com/article/differences-mozzarella-burrata/160665

Photo credit: https://www.theadvocate.com/baton_rouge/entertainment_life/food_restaurants/article_13624406-b808-11e7-9882-e3355016053b.html

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