| 100 g | beluga lentils |
| 1 | red bell pepper |
| 1 | yellow bell pepper |
| 1 | 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 |
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.
Slice bell peppers into thin strips. Cut zucchini into thick slices. Peel and roughly chop garlic. Pluck rosemary, then roughly chop the leaves.
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.
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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