Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Lentil Salad with Smoked Mozzarella & Walnuts
Whether you serve it up hot or cold, this filling protein- and fiber-packed salad is sure to please even the pickiest palate. Tip: if serving cold, add the walnuts, mozzarella and thyme just before digging in.
Ingredients:
- • 1 cup Bob’s Red Mill Lentils
- • 4 cups vegetable broth
- • 2 Tbsp lemon juice
- • 1 Tbsp mustard
- • 2 tsp olive oil
- • 1/4 tsp Bob's Red Mill Sea Salt
- • 1/8 tsp black pepper
- • 1 large red bell pepper
- • 1/2 cup walnut halves toasted and chopped
- • 1/3 cup chopped sweet onion
- • 6 oz smoked fresh mozzarella, diced
- • 2 Tbsp chopped fresh thyme
Directions:
- In a saucepan, bring vegetable broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl.
- To roast the red pepper, rub with small amount of olive oil and place under a broiler, turning constantly. When pepper has charred, place into a sealed paper bag and allow to steam for 10 minutes. Rub off the charred skin, slice the pepper open and remove the seeds and white ribs. Dice pepper into 1/2" pieces.
- To make dressing, mix lemon juice, mustard, olive oil, salt and pepper together in a small bowl or jar.
- Add dressing to the warm lentils and toss. Set aside.
- When the lentils are warm or at room temperature, add red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.
