Bring a small pot with lentils and 1½ cup water to a boil. Lower to a simmer, cover, and simmer until tender and water is absorbed, 15-18 minutes.
Remove from burner. Drain lentils in a wire-mesh strainer and return to pot. Stir in 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
While lentils cook, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ¼" slices.
Peel and thinly slice shallot.
Core tomato and cut into ¼" dice.
Step basil and coarsely chop.
Cook the Zucchini
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 1 minute.
Stir in tomatoes, ¼ tsp. salt, and a pinch of pepper.
Remove from burner.
Make the Vinaigrette
Place 3 Tbsp. olive oil, vinegar, mustard, honey, basil, ½ tsp. salt, and a pinch of pepper in a mixing bowl. Whisk together until combined.
Finish the Dish
Cut burrata into bite-sized pieces.
Plate dish as pictured on front of card, topping lentils with zucchini and burrata. Serve vinaigrette on the side. Bon appétit!