Ingredients
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1 cup French green lentils, rinsed and picked over
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1/4 cup extra virgin olive oil
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1/4 cup raw walnut halves, chopped
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1 garlic clove, smashed
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2 sprigs fresh thyme
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1 medium shallot, finely chopped
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2 1/2 tablespoons balsamic vinegar
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 cups baby arugula
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1 cup fresh basil leaves, roughly chopped
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8 oz burrata cheese, torn
Instructions
Step 1 – Cook the Lentils
In a saucepan, cook lentils according to package directions (usually 20–25 minutes until tender but not mushy). Drain and set aside.
Step 2 – Toast the Walnuts
In a large skillet, heat olive oil over medium heat. Add chopped walnuts, smashed garlic, and thyme. Cook for 4–6 minutes, stirring occasionally, until the nuts are golden and fragrant.
Step 3 – Make the Warm Dressing
Add chopped shallots to the skillet and sauté for 1 minute. Remove skillet from heat. Discard the garlic and thyme sprigs. Stir in balsamic vinegar, salt, and pepper.
Step 4 – Assemble the Salad
Toss the warm lentils with the dressing in a large bowl. Fold in arugula and basil while the lentils are still warm so the greens wilt slightly.
Step 5 – Plate and Finish
Transfer salad to a serving platter. Tear the burrata and scatter it over the top. Serve warm or at room temperature.
Notes
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Meal prep tip: Store lentils and dressing separately and assemble when ready to eat.
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Burrata best practices: Always tear it by hand, never slice—it gives a creamier presentation.
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Make it vegan: Use cashew cheese or almond ricotta in place of burrata.
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Add-ins: Roasted beets, grilled chicken, or avocado slices pair wonderfully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Lunch, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian