Lentils and Burrata

Dear Turkey,

I never get sick

Of lentils, but this pleases

Even those who do

Lentils and Burrata

(serves 4, adapted from Smitten Kitchen)

Ingredients:

For the lentils:

- 1.5 c small green lentils (dried)

- 1 T olive oil

- 2 medium zucchinis, diced

- 1 onion, diced

- 1 t thyme (fresh if you have it)

- 2 t minced garlic (jarred is fine)

- salt and pepper

For the dressing:

- 1 1/4 c fresh basil leaves

- 2 t mustard (I used honey dijon)

- 1.5 T red or white wine vinegar (I used white)

- 6 T olive oil

- salt and pepper

Garnishes:

- 2 medium balls burrata (which I made!), or mozzarella 

- salt and pepper

- more basil leaves, cut up small

Instructions:

- For the lentils: in a pot, cover the lentils with 3 inches of water and simmer, stirring occasionally, uncovered, for 30 minutes or until tender (add water if you need to). Meanwhile, cook the rest of the lentil ingredients in a different pot until the onion starts to brown, 5-10 minutes. When the lentils are done, add them to the onion mixture and cook off any excess liquid. Season to taste. 

- For the dressing: blend all ingredients in the blender until pretty smooth. I had to add a little water to make this happen.

- While lentils are still hot, spread them on a platter and place the burrata balls on top so they start to get a little melty. Drizzle dressing on top of that and sprinkle garnishes. Bust open the balls of burrata and enjoy.

Enjoy,

Tofu