Caprese lentil and spinach salad
- 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
Drain and rinse lentils. Cut tomato into 1/2-inch dice. Add both to the bowl along with garlic.
In a small bowl, whisk olive oil with balsamic. Pour over lentils mixture and mix to combine.
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.
Serve caprese salad over spinach.