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
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Vegetarian
Chef
Nigel Palmer
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?
In Your Box (serves 2)
- 2 Zucchini
- 1 Roma Tomato
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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 Cloves
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) xPoeLkOg
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Calories730
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Carbohydrates56g
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Net Carbs38g
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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 Wire-Mesh Strainer
- 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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