Lentils with cherry, mozzarella and pesto
Cooking time:
30 minutes
Active time:
10 minutes
Complexity:
Easy
Variation on the theme of the famous caprese salad. Only in addition to cherry, mozzarella and pesto, we added more boiled lentils, grated parmesan and rocket. It turned out to be a very satisfying dish that will easily become a full lunch or dinner.
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5
Recipe "Lentils with cherry, mozzarella and pesto"
Ingredients per 1 serving
lentils red
50 g
dry vegetable broth
1 tbsp. l.
olive oil
1 tbsp. l. or to taste
arugula
handful
basil green
a few twigs
mozzarella
4-5 pcs.
cherry red and green
5-6 pieces
pesto sauce
2 tsp
grated parmesan
2 tsp
lemon juice
1 tbsp. l.
Step 1/8
Boil the lentils until tender according to the instructions on the package. Add 1 tbsp. l. dry vegetable broth, it will be even tastier. Season the finished lentils with olive oil and place in a jar.
Step 2/8
Halve the cherry and add to the lentils.
Step 3/8
Cut the mozzarella balls in half as well and place on the tomatoes.
Step 4/8
Stir in the pesto.
Step 5/8
Drizzle over the lemon juice.
Step 6/8
Sprinkle with the grated parmesan.
Step 7/8
Rinse and dry the rocket, if necessary, add to the jar to the rest of the ingredients.
Step 8/8
Garnish with green basil.
Ingredients per 1 serving
lentils red
50 g
dry vegetable broth
1 tbsp. l.
olive oil
1 tbsp. l. or to taste
arugula
handful
basil green
a few twigs
mozzarella
4-5 pcs.
cherry red and green
5-6 pieces
pesto sauce
2 tsp
grated parmesan
2 tsp
lemon juice
1 tbsp. l.
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