Lentil Salad on Mozzarella

Ingredients

• 350 g lentils (canned; drained weight)
• 1 Shallot
• 1 Carrot
• 250 g mozzarella
• 5 tbsp classic vegetable broth
• 3 tbsp white wine vinegar
• 1 tsp medium-hot mustard
• Salt
• Pepper
• 1 tbsp Olive Oil
• 0.5 bunch Chives
• 4 slices whole-grain toast

Instructions

1. 1.

   Place lentils in a sieve, rinse briefly and drain.

2. 2.

   Peel the shallot and finely dice it. Peel the carrot and cut into very small cubes.

3. 3.

   Pat the mozzarella dry, halve it, and slice each half crosswise into thin strips. Arrange on two plates.

4. 4.

   For the dressing, whisk together broth with 2 tbsp vinegar, mustard, salt, and pepper. Add oil to taste.

5. 5.

   Wash the chives, shake off excess water, and cut most of them into fine ribbons.

6. 6.

   Combine lentils with shallot, carrot, chives, and dressing. Season with additional salt, pepper, and remaining vinegar to taste.

7. 7.

   Serve the lentil salad over the mozzarella and garnish with chive ribbons. Toast the bread slices until crisp and serve alongside the salad.