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Ingredients1 h 15 m servings 435 cals
Original recipe yields 4 servings
- Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
- Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.
Per Serving: 435 calories; 18.8 g fat; 39.1 g carbohydrates; 29.3 g protein; 43 mg cholesterol; 911 mg sodium. Full nutrition
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