
RECIPE: WARM LENTIL SALAD WITH EGG
We love a protein based warm bowl of deliciousness!! Protein rich and hearty for these cooler days!!
Ingredients:
- 7 oz lentils
- 1 red onion, finely chopped
- 8 oz cherry tomatoes, halved
- 1 tablespoon
- 1 tablespoon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 2 oz walnut pieces
- 3 ½ oz baby leaf spinach
- 4 medium eggs
Method:
- Place the lentils in a large saucepan with 600ml (1 pint) vegetable stock, and bring to the boil. Reduce the heat and simmer for 25 – 30 minutes or until tender. Drain and transfer to a large bowl. Mix the cooked (or ready-prepared) lentils with the chopped red onion, tomatoes and herbs.
- Place the olive oil and red wine vinegar in a bottle or screw top glass jar and shake together. Pour the dressing over the lentil salad. Toss lightly and season with salt and pepper.
- Arrange the spinach leaves on four plates or bowls, spoon the lentil salad on top then scatter over the walnuts.
- Meanwhile, bring a large pan of water to the boil. Break the eggs into the water and cook for 3 – 4 minutes. Lift them out with a slotted spoon and place on top of the lentil salad.
Recipe taken from: https://www.eggrecipes.co.uk/recipes/warm-lentil-and-egg-salad