10 minsLunch

Caprese lentil and spinach salad

Makes: four servings
Makes: four servings


  • 2 ½ cups canned lentils
  • 2 tomatoes
  • 1 tsp minced garlic
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • ½ cup fresh basil
  • 8 oz mozzarella
  • 4 cups spinach


  1. Drain and rinse lentils. Cut tomato into 1/2-inch dice. Add both to the bowl along with garlic.

  2. In a small bowl, whisk olive oil with balsamic. Pour over lentils mixture and mix to combine.

  3. Cut basil leaves into thin strips. Cut mozzarella into 1/2-inch cubes. Gently fold into lentils mixture. Season well with salt and pepper to taste.

  4. Serve caprese salad over spinach.