ZUCCHINI LENTIL BURRATA BOWL😍

I could sell you on the delicious heartiness of the lentils and zucchini, or the perfect balance of tang and creaminess from the avocado sauce, but let’s be real, it has burrata so how could it not be perfect? Another vegetarian meal so delicious you won’t miss the meat ;) Recipe inspired by Smitten Kitchen.

Serves 4.

Ingredients:

For the Zucchini Lentil Burrata Bowl:

• 1 package precooked lentils from Trader Joe’s (or 1lb cooked brown lentils)

• 4 large zucchinis, cut into half moons

• 2 garlic cloves, minced

• 1 container of burrata (actually 2, seriously buy 2, you’re gonna want 2)

• 1 medium onion, chopped

• 2 medium avocados

• 1 large lemon

• 3 tbsps olive oil + 1 tbsp

• 1 ½ tbsps red wine vinegar

• 1 tsp dijon mustard

• 2-4 tbsps of water

• Pinch of salt

• Pinch of pepper

Directions:

For the Zucchini Lentil Burrata Bowl:

• Cook zucchini in a little olive oil, salt, and pepper. in a large high sided skillet until almost cooked (about 4-5 minutes) - it just still have a little bite to it. Remove from pan and set aside.

• Saute onions in 1 tbsp olive oil until translucent. Meanwhile, heat the lentils according to package instructions (skip this step if using homemade lentils).

• Saute garlic with the onions for one more minute before adding the lentils. Stir to break up the lentils until heated through, and then add back in the zucchini and turn off the heat.

• Remove burrata from the fridge and let come up to room temperature.

• In a blender, add the avocado, lemon juice, olive oil, red wine vinegar, dijon mustard, and salt and pepper. Gradually add water 1 tbsp at a time until desired consistency is reached.

• Serve the lentils and zucchini with the burrata and avocado sauce on top and enjoy!