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?
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You Will Need
Large Non-Stick Pan
Before You Cook
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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