- 4 cups water
- 1 1/2 cups dried lentils, rinsed
- 4 ounces fresh mozzarella cheese, sliced
- 4 ounces thinly sliced prosciutto
- 1 bunch fresh basil, leaves stripped from stems
- 1/4 cup balsamic vinaigrette dressing, or as needed
- Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
- Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.