Italian Lentil Salad

4 cups water

1 ½ cups dried lentils, rinsed

4 ounces fresh mozzarella cheese, sliced

4 ounces thinly sliced prosciutto

1 bunch fresh basil, leaves stripped from stems

¼ 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.