Lentils get big flavor from just a teaspoon of spice, and creamy mozzarella gets to play center stage. Fresh, tender herbs and sliced radishes cut the richness of the cheese and add a bright crunchy texture. Be sure to top the lentils when they’re still hot so the mozzarella can melt and soften. The only thing better than the creamy melted cheese in this dish? The crispy shallots we’ve added on top.
What you’ll need:
2 large shallots
¾ cup lentils du puy
1 clove garlic
½ teaspoon ground coriander
½ teaspoon paprika
few sprigs dill
1 tablespoon red wine vinegar
8 oz fresh mozzarella
freshly ground pepper
Rinse lentils in a strainer and drain well. Remove ends from 1 shallot, cut in half, then peel and finely chop. Peel and finely chop the garlic. Heat 1 tablespoon oil in a medium saucepan. Add chopped shallot and garlic and cook, stirring often until softened, about 2 minutes. Add coriander and paprika and stir to combine.
Add lentils and 3 cups water. Bring to a simmer, cover, and cook until almost tender, about 20 minutes. Uncover and cook until most of the liquid is absorbed, 5–10 minutes longer. Stir in vinegar and season with salt and pepper.
Meanwhile, thinly slice remaining shallot into rings. Place shallot rings in a small saucepan with 1/3 cup vegetable oil over medium heat. Cook, stirring occasionally until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate and season with salt. Reserve shallot oil for another use.
Tear mozzarella into bite size pieces.
Make herb and radish salad
Remove dill sprigs from stems, then roughly chop dill and chives and place in a small bowl. Thinly slice radishes and add to bowl. Add 1 tablespoon olive oil, season with salt and pepper, and toss to combine.
Top lentils with mozzarella, herb and radish salad, and crispy shallots. Season with salt and pepper. Enjoy!
A medium bodied rosé with some acidity