Beluga Lentil and Watermelon Caprese Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 cup black beluga lentils, dry
  • 1 and ½ cups diced watermelon
  • Heaping ¼ teaspoon salt
  • 1 cup cherry tomatoes
  • 1 cup mozzarella cheese
  • ½ cup basil leaves, packed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • Optional garnish: additional basil, 1-2 teaspoons of balsamic glaze
Instructions
  1. Cook lentils per package instructions. You should end up with over 2 cups of cooked lentils.
  2. Once lentils are cooked, toss with a heaping ¼ teaspoon of salt. To speed up the cooling process, spread the lentils onto a baking sheet and set aside to cool and dry.
  3. Dice watermelon, quarter cherry tomatoes, and tear up the mozzarella cheese into small chunks. Add everything into a large bowl as you go, doing your best to keep excess juice from the watermelon and tomatoes out of the salad.
  4. Stack basil leaves on top of one another and roll them up into a tight roll. Use your knife to slice the roll into thin shreds. Add to the bowl.
  5. Add the lentils to the rest of the salad once they have cooled a bit, and then dress the salad with balsamic vinegar and olive oil. Toss to combine.
  6. Serve at room temperature or cold, garnished with additional basil and balsamic glaze if desired.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/07/13/beluga-lentil-and-watermelon-caprese-salad/