Balsamic Lentil Caprese Salad

  • 10 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 6


  • 259


  • 19g


  • 10g


  • 10g




  • 1 Tbsp Canola Oil
  • 2 Garlic Cloves, minced
  • 1 Cup Green Lentils
  • 3 Cups Water
  • 3 Tbsp Balsamic Vinegar
  • 1 Tsp Whole Grain Mustard
  • 2 Cups Cherry Tomatoes, halved
  • 1 Cup Fresh Mozzarella Pearls
  • ½ Cup Fresh Basil, torn or julienned
  • ¼ Cup Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • DDairy :

    Swap mozzarella cheese for a non-dairy cheese or omit cheese.


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Rinse Lentils Rinse lentils in colander until water runs clear.

  • 3.

    Heat Pan & Cook Garlic To a medium saucepan, add canola oil and heat over medium-high heat. Add garlic and cook for 1 minute. Add lentils and stir to coat with oil.

  • 4.

    Cook Lentils Add water, bring to a simmer and cook until lentils are tender, about 20 minutes.

  • 5.

    Add Balsamic & Mustard When lentils are tender, drain any excess water. Add balsamic vinegar and whole grain mustard and mix thoroughly while lentils are hot. Transfer to a shallow pan to cool.

  • 6.

    Assemble Salad & Serve Once cooled, add tomatoes, mozzarella pearls and basil. Drizzle with olive oil and season with salt and pepper, to taste. Serve immediately or chill. Enjoy!

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes


Lentils are a nutritional powerhouse! They are full of protein and fiber, as well as vitamins and minerals, like potassium, folate and iron. A half cup of cooked lentils has about 8 grams of fiber, important for digestive health!


Tomatoes are rich in the antioxidant lycopene. Lycopene has been linked to improved skin health, as well as lowering the risk of heart disease and certain types of cancers.

PD Cooking Tps

  • Lentils

    Purchase pre-cooked lentils.

  • Balsamic Vinaigrette

    Top salad with your favorite balsamic vinaigrette instead of making your own dressing.

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