Christian's lentil salad

Christian's lentil salad

Based on 14 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"To make my own take on Zwilling's Lentil salad with roasted vegetables and feta cheese, I decided to go with a bit more of a Mediterranean spin. I added white beans, rosemary, buffalo mozzarella cheese, Prosciutto di Parma, and balsamic vinegar."

Difficulty

Easy 👌
35
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
50 g
beluga lentils
½
red bell pepper
½
yellow bell pepper
½
zucchini
½ clove
garlic
1 sprigs
rosemary
tbsp
olive oil
3 tbsp
balsamic vinegar
200 g
canned white beans
62½ g
buffalo mozzarella cheese
50 g
arugula
50 g
Prosciutto di Parma
salt
pepper
MetricImperial

Utensils

pot, cutting board, knife, oven, baking sheet, bowl, colander

  • Step 1/4

    Add beluga lentils to a saucepan with twice the amount of water and salt. Reduce the heat to medium-low, cover, and let simmer for approx. 25 min., or until the lentils are cooked.
    • 50 g beluga lentils
    • salt
    • pot

    Add beluga lentils to a saucepan with twice the amount of water and salt. Reduce the heat to medium-low, cover, and let simmer for approx. 25 min., or until the lentils are cooked.

  • Step 2/4

    Slice bell peppers into thin strips. Cut zucchini into thick slices. Peel and roughly chop garlic. Pluck rosemary, then roughly chop the leaves.
    • ½ red bell pepper
    • ½ yellow bell pepper
    • ½ zucchini
    • ½ clove garlic
    • 1 sprigs rosemary
    • cutting board
    • knife

    Slice bell peppers into thin strips. Cut zucchini into thick slices. Peel and roughly chop garlic. Pluck rosemary, then roughly chop the leaves.

  • Step 3/4

    Preheat the oven to 250°C/480°F. Add bell peppers, zucchini, garlic, and rosemary to a baking sheet. Toss with olive oil, salt, and pepper. Let roast in the oven for approx. 12 min., then transfer to a bowl and toss with balsamic vinegar.
    • tbsp olive oil
    • pepper
    • 3 tbsp balsamic vinegar
    • oven
    • baking sheet
    • bowl

    Preheat the oven to 250°C/480°F. Add bell peppers, zucchini, garlic, and rosemary to a baking sheet. Toss with olive oil, salt, and pepper. Let roast in the oven for approx. 12 min., then transfer to a bowl and toss with balsamic vinegar.

  • Step 4/4

    Drain beans and tear mozzarella into pieces. Serve lentils in a bowl with beans, arugula, roasted vegetables, mozzarella, and Prosciutto di Parma. Enjoy!
    • 200 g canned white beans
    • 62½ g buffalo mozzarella cheese
    • 50 g arugula
    • 50 g Prosciutto di Parma
    • colander

    Drain beans and tear mozzarella into pieces. Serve lentils in a bowl with beans, arugula, roasted vegetables, mozzarella, and Prosciutto di Parma. Enjoy!

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