Burrata with lentils and basil vinaigrette from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute any small green lentils for Puy lentils.

  • yaxattax on January 19, 2023

    Fantastic! We use ricotta instead of burrata

  • anya_sf on July 06, 2020

    Very good. I accidentally spilled some of the cooked lentils, so I had to make extra and may have ended up with more than called for. I forgot to add the thyme, but the dish was quite flavorful anyway. I added the full amount of dressing to the lentils and didn't think they were overdressed. Two 8-oz balls of burrata may have been slight overkill, but we never complain about extra cheese. This made a satisfying vegetarian dinner with bread.

  • hirsheys on June 23, 2018

    I found this delicious. I love burrata (I used the TJs kind and it was perfectly fine for this) and the lentils + zucchini taste wonderfully delicate with the thyme. My only issue was in making the vinaigrette - I made a half recipe and my mini food processor struggled with the small amount. I transferred it to a small jar and used a stick blender, and that worked slightly better.

  • wester on October 28, 2017

    All three adults liked this, all four children did not. I changed the vegetables back to carrot and fennel.

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