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Caprese Lentil Salad

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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 | Needs a blender, Even better the next day, Express, Family, Vegetarian | 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. 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