This delicious dish comes from customer Lindsay McSweeny. It looks like just the thing for Meatless Monday. Hearty enough to stand alone, this dish can also be served alongside steamed broccoli and crusty bread to make a balanced meal.
Lentil Salad with Smoked Mozzarella and Walnuts
Contributed by: Lindsay McSweeney
This salad can be served hot, at room temperature or refrigerated. If serving cold, add the walnuts, mozzarella and thyme just before serving.
- 1 cup Lentils
- 4 cups Vegetable Broth
- 2 Tbsp Lemon Juice
- 1 Tbsp Mustard
- 5 Tbsp Olive Oil
- 1/4 tsp Sea Salt
- 1/8 tsp ground Black Pepper
- 1 large Red Bell Pepper
- 1/2 cup Walnut Halves toasted and chopped
- 1/3 cup chopped Sweet Onion (Vidalia, etc)
- 6 oz Smoked Fresh Mozzarella, diced
- 2 Tbsp chopped fresh Thyme
Bring the broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl.
While the lentils are cooking, mix the lemon juice, mustard, olive oil, salt and pepper together in a bowl or jar.
Add the vinaigrette to the warm lentils and toss. Set aside.
Roast the red bell pepper by holding it over the open flame of a gas burner with a pair of tongs, turning constantly. Alternatively, rub the pepper with a little oil and put it under a broiler, turning constantly. When the pepper has completely charred, put into a small paper bag and allow to steam for 10 minutes. When finished steaming, rub off the charred skin, slice the pepper open and remove the seeds and white ribs. Dice the pepper into 1/2″ pieces. This step can be done ahead of time.
When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.
Fresh plain mozzarella also works well if smoked mozzarella is not available.