Preparation
Step: 1/7
Rinse the lentils under cold water and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_1_M.jpg)
Step: 2/7
Peel and finely dice the shallot and carrot.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_2_M.jpg)
Step: 3/7
Pat the mozzarella dry, halve and thinly slice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_3_M.jpg)
Step: 4/7
Mix together the vegetable stock, oil, 2 tbsp vinegar and the mustard. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_4_M.jpg)
Step: 5/7
Wash the chives and shake dry. Reserve a few stalks and finely chop the rest.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_5_M.jpg)
Step: 6/7
Mix the lentils, shallot, carrot and chives with the marinade. Season with salt, pepper and the remaining vinegar.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_6_M.jpg)
Step: 7/7
Toss the salad with the mozzarella and garnish with the remaining chives. Toast the bread until crisp and serve on the side.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000582/000582_step_7_M.jpg)