If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a recipe that can be easily made vegetarian (using vegetable rather than chicken stock). The smoked mozzarella gives the lentils an almost bacony taste, but fresh plain mozzarella also works well if smoked mozzarella isn't available. The dish can be either an entree or a side salad, and can be served hot, at room temperature, or refrigerated. If it is refrigerated, add the walnuts, mozzarella, and thyme just before serving.
Serves 4 - 6
- 1 cup dry lentils
- 4 cups vegetarian or chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 red bell pepper
- 1/2 cup walnuts, toasted and chopped
- 1/3 cup chopped sweet onion (Vidalia-type)
- 6 ounces smoked fresh mozzarella, diced
- 2 tablespoons 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 water, and drain. Put into a large bowl.
- While the lentils are cooking, mix the lemon juice, mustard, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a bowl or jar.
- Add the vinaigrette to the warm lentils and toss, set aside.
- Roast the red 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 (10 minutes). When finished steaming, rub off the charred skin, slice the pepper open, and remove the seeds and white rib. Then dice the pepper into 1/2” inch 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. Add 1/2 teaspoon salt (or more to taste) and 1/4 teaspoon pepper. Toss and serve.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
That was a close shave.