Slow Cooked Lentils with Burrata Chesse

There are times in which I feel it could be absolutely possible to be a vegetarian and then I remember how much I love meat, but there are those instances in which I have meals that are so satisfying I could renounce meat forever. This is one of those meals.
Lentils are the perfect balance of healthy and hearty. They are an excellent source of folic acid and potassium, and a good source of iron and phosphorus. They are high in protein ( 9g per 100 g), low in fat and calories (0.4g and 116 cal), moderately high in fiber (3.9g) and best of all low in cost. One 16 ounce bag of dried lentils, enough to feed 4 people with leftovers cost me $1.59. This dish can be served by itself with the added protein from the cheese or as a side dish with roasted fish such as salmon or even with roasted chicken. I think the richness from the cheese works so well with the creaminess from the lentils.

What is Burrata cheese? Burrata is a fresh italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is amazing! Really, when I discovered Burrata a few years ago I felt like my life was forever changed. And yours will be too.





Equipment: Large dutch oven (similar to a Le Creuset)

2 Tbsp olive oil -- $0.10
1 medium onion - small dice -- $0.75
1 large carrot - small dice -- $0.35
2 garlic cloves - smashed and chopped -- $0.04
1 - 16 ounce bag dried green or black lentils (washed in a bowl of water) -- $1.59
32 ounces chicken or vegetable stock -- $1.83
2 Tbsp red wine vinegar -- $0.08
2 tsp salt -- $0.02
1 tsp freshly ground black pepper -- $0.02

2 balls of Burrata cheese - sliced in half -- $4.99

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                                            $9.77

Heat 2 tbsp of oil in dutch oven on medium heat, add diced onion and saute until translucent about 5 minutes. Add carrot and garlic and cook for an addition minute. Add lentils and cover with stock. Bring to a boil and then reduce heat to simmer (medium low) and cover with a lid. Cook lentils until tender about 1 hour. When lentils are finished cooking they should be creamy and liquid should be reduced but not completely gone. Season lentils after they are cooked. One of the biggest mistake people make when cooking legumes is seasoning them before they are cooked. The protein becomes tough and doesn't cook properly. Finish with red wine vinegar. This gives the lentils a touch of acidity which is essential in achieving balance.  


Spoon the lentils into bowls and serve with one half of Burrata per portion. Top each portion of Burrata with a drizzle of olive oil and salt and pepper. 


Makes 4 large portions


This meal is vegetarian and gluten free. Remove the Burrata for a vegan and lactose free meal. Replace with roasted fish for a healthier lactose free option.