Meal Kit
Mediterranean Lentil Salad with Burrata Cheese
and basil vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Zucchini
- 1 Roma Tomato
- 4 oz. Burrata Cheese
- ½ cup Beluga Lentils
- 1 Shallot
- 1 fl. oz. Sherry Vinegar
- ½ fl. oz. Honey
- 1 Tbsp. Grained Dijon Mustard
- ¼ oz. Basil
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories730
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Carbohydrates56g
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Net Carbs37g
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Fat41g
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Protein34g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Lentils
Bring a small pot with lentils and 11/2 cup water to a boil. Lower to a simmer, cover, and simmer until lentils are tender and water is absorbed, 17-20 minutes.
Remove from burner. If liquid remains, drain lentils in a wire-mesh strainer, then return to pot. Stir in 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.While lentils cook, prepare ingredients. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices.
Peel and thinly slice shallot.Mince garlic.Core tomato and cut into 1/4" dice.Stem basil and coarsely chop. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and shallot and stir occasionally until browned, 3-5 minutes.
Add garlic and cook until aromatic, 1 minute.Stir in tomatoes, 1/4 tsp. salt, and a pinch of pepper.Remove from burner. -
4 Make the Vinaigrette
Whisk together 3 Tbsp. olive oil, sherry vinegar, mustard, honey, basil, 1/2 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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5 Finish the Dish
Halve or cut burrata into bite-sized pieces.
Plate dish as pictured on front of card, topping lentils with vegetables and burrata. Serve vinaigrette on the side or drizzle over dish. Bon appétit!
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