013 / 75 · Cold Lunches and Simple Assemblies
Lentil Tomato and Mozzarella Picnic Bowl
2 generous picnic bowls, each with half the lentils, tomato, cucumber and mozzarella · Active 20 min · Total 2 hr
Print recipe · PDFLentils give a picnic bowl substance, but they need to be tender and cold before they meet the cheese. Brown or green whole lentils hold their shape better here than split red lentils. The recipe begins with dry lentils so the water, cooking and cooling are visible rather than hidden behind an unexplained “ready in minutes” label.
Tender centers, intact skins
Check the packet for the expected cooking range and start tasting near its shorter end. A lentil that looks plump can still have a chalky center. Keep the water at a gentle simmer; a violent boil knocks skins loose and makes a cloudy mash. Drain the lentils well when they are tender. The measured dry quantity makes the base estimate more reproducible than guessing the volume of a loosely filled cooked cup. Water absorbed into the lentils increases their cooked weight without adding protein.
Cool before the cheese goes in
Spread the drained lentils in a shallow container and refrigerate promptly. Do not add mozzarella to steaming pulses and expect a cool picnic salad. The cooling time below is an allowance, not proof: wait until the lentils are cold before mixing. Pat the mozzarella dry so its packing liquid does not dilute the dressing. Chop the cucumber into pieces small enough to share a spoonful with lentils, and tear the basil shortly before serving. For travel, keep the bowl in a real cold container and the basil separate if you want it bright. A squeeze of acid improves flavor but does not make dairy safe at ambient temperature. Divide the entire batch into two portions, including all the measured cheese and oil.
Ingredients
- 2/3 cup dry brown or green whole lentils (120 g), sorted and rinsed
- 3 3/4 cups drinking water (900 ml), for boiling and draining
- Whole-milk mozzarella, drained and diced (120 g/about 4 1/4 oz)
- About 2 cups chopped ripe tomatoes (250 g)
- 1/4 large cucumber, diced (100 g, skin on)
- 2 teaspoons olive oil (10 ml/about 9 g)
- 1 tablespoon red-wine vinegar (15 ml/about 15 g)
- 1 teaspoon prepared yellow mustard (5 g)
- About 12 basil leaves, torn (6 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/8 teaspoon black pepper (0.3 g)
Set out
2-litre/2-quart saucepan, Fine sieve, Shallow cooling container, Refrigerator, Kitchen scale, Knife and board, Large bowl and spoon, 2 covered picnic bowls
Allergens
Milk, Mustard; check prepared mustard for additional allergens. Check labels and substitutions.
Make it
- Put lentils and water in the saucepan. Bring to a boil, reduce to a gentle simmer and cook for 20–30 minutes, or the packet time, until tender through the center while mostly intact. Add more drinking water if needed to keep them submerged. Drain well.
- Spread lentils in a shallow container and refrigerate promptly. Allow about 60–75 minutes, or longer until cold at 40°F/4°C or below. Do not leave them at room temperature to finish cooling.
- Whisk oil, vinegar, mustard, salt and pepper in the large bowl. Add the cold lentils, tomatoes, cucumber and drained mozzarella. Turn gently so the cheese stays in cubes.
- Divide between 2 bowls, adding half the torn basil to each. Serve cold or cover and refrigerate immediately for transport.
A useful kitchen skill
Taste a lentil for its center rather than judging only its swollen appearance, then cool the pulses before introducing fresh cheese.
A useful detail
The 2-hour total includes cooking and refrigerator cooling. Older lentils may need more simmering; wait for tender centers and cold food rather than treating the estimate as a timer that guarantees readiness.
Another way
- Use 120 g part-skim mozzarella instead of whole-milk cheese and calculate with that product.
- Replace cucumber with 100 g finely diced red pepper for a different crunch; the estimate changes.
Keep it well
Keep at 40°F/4°C or below and use within 2 days or the shorter cheese label. Refrigerate promptly in shallow containers, within 2 hours or 1 hour above 90°F/32°C. Pack in an insulated bag with two cold sources and keep refrigerated when possible. Add fresh basil near eating time.