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Loaded Lentil Salad With Eggplant And Burrata
INSIDE THE RUSTIC KITCHEN12Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 11/16 lb. puy lentils (pre-cooked canned*)
- 1/2 cup sun dried tomatoes
- 1/2 cup olives
- 1 handful baby spinach
- 1/2 lemon juice
- 1 burrata cheese (ball, 7oz/200g)
- 1/2 Tbsp. dried oregano
- 1 tsp. fennel seeds
- salt
- pepper
- 2 Tbsp. olive oil
- 1 pinch red pepper flakes (for topping,, optional)
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