Burrata with Lentils and Basil Vinaigrette

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Ingredients

1 1/2 cups dried lentils de puy or other small green lentils
1 tablespoon olive oil
2 medium zucchinis (about 6 ounces each), diced
1 small or 1/2 medium onion, diced
Leaves from 3 fresh sprigs thyme
2 small or 1 large garlic cloves, minced
Salt and freshly ground black pepper
1 1/4 cups fresh basil leaves
2 teaspoons smooth Dijon mustard, plus more to taste
1 tablespoon plus 2 teaspoons red or white wine vinegar
6 tablespoons olive oil
Salt and freshly ground black pepper
2 large balls of burrata (or 4 smaller ones), at room temperature (see Note up top)
Sea salt and more black pepper
A few small basil leaves for garnish

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