Caprese Lentil Salad
with cherry tomatoes, Bocconcini cheese, arugula, bell pepper and a basil and nutritional yeast sauce
Informations supplémentaires
20 min.
|
470 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cherry tomatoes in half. Tear the cheese into pieces. Thinly slice the bell pepper into strips. Chop the shallot. Drain and rinse the lentils.
2. Make the sauce
Add the garlic, the basil, the nutritional yeast, 1/4 2P | 1/3 3P cup of olive oil, 1 tbsp. of balsamic or cider vinegar and 1 tbsp. of sugar in a container or a food processor. Pulse until a homogeneous sauce is obtained. Add oil if needed.
3. Plate your dish
Mix the lentils with all of the ingredients and the sauce. Add salt and pepper to taste. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves Bon appétit!
398mlGreen Lentils
200gCherry Tomatoes
2unitBocconcini
5gNutritional Yeast
40gArugula
1unitPepper(s)
1unitShallot
1unitGarlic Clove(s)
1unitBasil
What you need
Strainer, Bowl, Hand blender or Food processor.
470 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
46g
15%
fat
20g
31%
cholesterol
44mg
15%
fiber
10g
40%
protein
29g
saturated
9g
45%
sodium
375mg
16%
sugar
7g
trans
0g