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.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 clove garlic
- 2 sprigs rosemary
Slice bell peppers into thin strips. Cut zucchini into thick slices. Peel and roughly chop garlic. Pluck rosemary, then roughly chop the leaves.
- 3 tbsp olive oil
- 6 tbsp balsamic vinegar
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.
- 400 g canned white beans
- 125 g buffalo mozzarella cheese
- 100 g arugula
- 100 g Prosciutto di Parma
Drain beans and tear mozzarella into pieces. Serve lentils in a bowl with beans, arugula, roasted vegetables, mozzarella, and Prosciutto di Parma. Enjoy!