Balsamic Lentil Caprese Salad – Lentils.org

Ingredients

• canola or extra-virgin olive oil, for cooking
• 1 garlic clove, peeled and sliced
• 1 cup (250 mL) green lentils
• 3 cups (750 mL) water
• 3 Tbsp (45 mL) balsamic vinegar
• 1 tsp (5 mL) whole grain mustard
• 2 ripe tomatoes, sliced, or 1-2 cups cherry or grape tomatoes
• 1 cup (250 mL) small bocconcini
• ¼ cup (60 mL) extra-virgin olive oil
• freshly ground black pepper, to taste