This salad works well as a side dish for supper or as a lunch dish. Italian tastes blend harmoniously in the mouth.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 1 ½ cups dried lentils, rinsed
- 4 ounces fresh mozzarella cheese, sliced
- 4 ounces thinly sliced prosciutto
- 1 bunch fresh basil, leaves stripped from stems
- ¼ cup balsamic vinaigrette dressing, or as needed
Instructions
- Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
- Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 15 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 911 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I loved everything in this recipe – The only thing I did differently was drizzled some olive oil in addition to the balsamic. Even my husband loved it, full of protein and pretty good for you