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🍽️ Lentil Salad on Mozzarella

662 kcal · 30 min · 4 servings

Ingredients

• 350 g lentils (can; drained weight)
• 1 shallot
• 1 carrot
• 250 g mozzarella
• 5 tbsp classic vegetable broth
• 3 tbsp white wine vinegar
• 1 tsp medium-hot mustard
• salt
• pepper
• 1 tbsp olive oil
• 0.5 bunch chives
• 4 slices whole grain toast

Instructions

1. 1. Place the lentils in a colander.
2. 2. Rinse the lentils briefly under running water.
3. 3. Let the lentils drain completely.
4. 4. Peel the shallot.
5. 5. Cut the shallot into very small cubes.
6. 6. Peel the carrot.
7. 7. Cut the carrot into the smallest possible cubes.
8. 8. Pat the mozzarella dry with a kitchen towel.
9. 9. Cut the mozzarella in half.
10. 10. Slice the mozzarella halves crosswise into thin slices.
11. 11. Arrange the mozzarella slices on two plates.
12. 12. Pour the broth into a bowl.
13. 13. Add two tablespoons of vinegar to the broth.
14. 14. Add mustard to the broth.
15. 15. Season the broth with salt and pepper.
16. 16. Whisk the marinade vigorously.
17. 17. Stir the oil into the marinade.
18. 18. Wash the chives.
19. 19. Shake the chives dry.
20. 20. Set aside a few whole chive stems for decoration.
21. 21. Cut the remaining chives into fine rings.
22. 22. Place the drained lentils in a large bowl.
23. 23. Add the diced shallot to the lentils.
24. 24. Add the diced carrot to the lentils.
25. 25. Add the chopped chive rings to the lentils.
26. 26. Pour the marinade over the lentils.
27. 27. Mix all ingredients thoroughly.
28. 28. Season the salad with salt and pepper to taste.
29. 29. Add a little more vinegar if needed.
30. 30. Place the lentil salad on top of the mozzarella slices.
31. 31. Garnish the salad with the reserved chive stems.
32. 32. Toast the bread until crisp.
33. 33. Serve the bread with the salad.

Nutrition per serving

• kcal: 662
• Protein: 40 g · Fett/Fat: 37 g · Carbs: 43 g