Lentils and Mozzarella Caprese From Feast
Ingredients
- 1/4 cup (60 ml) plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 1 cup (185 g) green or brown lentils, rinsed
- Sea salt
- 1/2 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar or apple cider vinegar
- Handful assorted fresh herbs such as dill, chives, basil, or mint, finely chopped
- Freshly ground pepper
- 1 cup (510 g) fresh bocconcini mozzarella, torn, or mozzarella, sliced
- Coarse sea salt for sprinkling
- 2 tablespoons toasted pine nuts
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