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🍽️ Fruity Fresh Lentil Salad with Leeks, Nectarine, Mozzarella, and Arugula

355 kcal · 30 min · 4 servings

Ingredients

• lentils, brown 300 g
• leek 1 pc.
• olive oil 4 tbsp
• balsamic vinegar, light 4 tbsp
• salt pinch
• sugar pinch
• nectarine 2 pc.
• arugula 100 g
• mozzarella 2 pc.
• butter 1 tbsp
• pepper, black ground pinch

Instructions

1. 1. Rinse the lentils thoroughly under running water in a sieve.
2. 2. Place the lentils in a pot and cover them with about 600 milliliters of water.
3. 3. Bring the water to a boil and reduce the heat to medium.
4. 4. Cook the lentils for about 20 minutes until they are al dente.
5. 5. Cut off the root end of the leek.
6. 6. Slice the leek lengthwise.
7. 7. Cut the leek into thin strips.
8. 8. Rinse the leek strips thoroughly in a sieve.
9. 9. Heat 2 tablespoons of olive oil in a pan over medium heat.
10. 10. Sauté the leek in the hot oil for about 4 minutes.
11. 11. Deglaze the leek with 2 tablespoons of balsamic vinegar.
12. 12. Season the mixture with salt and sugar.
13. 13. Bring the liquid in the pan to a boil.
14. 14. Remove the pan from the heat and set it aside covered.
15. 15. Rinse the nectarines under water.
16. 16. Halve the nectarines.
17. 17. Remove the pit from the nectarine halves.
18. 18. Cut the nectarine halves into wedges.
19. 19. Wash the arugula.
20. 20. Shake the arugula dry thoroughly.
21. 21. Drain the mozzarella.
22. 22. Halve the mozzarella.
23. 23. Slice the mozzarella.
24. 24. Drain the cooked lentils if there is still water in the pot.
25. 25. Mix the lentils with butter and 2 tablespoons of balsamic.
26. 26. Add the leek along with the cooking liquid to the lentil mixture.
27. 27. Add the nectarines to the bowl.
28. 28. Add the arugula to the bowl.
29. 29. Add the mozzarella to the bowl.
30. 30. Add a little olive oil.
31. 31. Mix all ingredients well together.
32. 32. Plate the salad on dishes.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 355
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 30 g