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Christian's lentil salad

Based on 12 ratings
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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

Servings:-4+
100 g beluga lentils
red bell pepper
yellow bell pepper
zucchini
1 clove garlic
2 sprigs rosemary
3 tbsp olive oil
6 tbsp balsamic vinegar
400 g canned white beans
125 g buffalo mozzarella cheese
100 g arugula
100 g Prosciutto di Parma
salt
pepper

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.
    • 100 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.
    • red bell pepper
    • yellow bell pepper
    • zucchini
    • 1 clove garlic
    • 2 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.
    • 3 tbsp olive oil
    • pepper
    • 6 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!
    • 400 g canned white beans
    • 125 g buffalo mozzarella cheese
    • 100 g arugula
    • 100 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!