All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
One of the world's oldest cultivated crops, lentils may have the greybeard status of ancient foods, but don't let all the wise legumes fool you: They can appear as young and exciting as the newest superfood conceived in a test tube. They provide the bed for fresh tomatoes and zucchini here, with the burrata cheese topping providing a creamy cap. The pungently delightful basil vinaigrette just serves to augment the incredible combination of flavors and textures. Who says you can't teach an old legume new tricks?
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Lentils
Bring a small pot with lentils and 1½ 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, 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.
Stem basil and coarsely chop.
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, ¼ tsp. salt, and a pinch of pepper.
Remove from burner.
Make the Vinaigrette
Whisk together 3 Tbsp. olive oil, sherry vinegar, mustard, honey, basil, ½ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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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