Name: Lentil & red pepper salad with a soft egg
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 eggs; 400g can green lentils rinsed and drained; 1 small red onion thinly sliced; 1 red pepper finely chopped; 1 tbsp balsamic vinegar; handful rocket leaves; 1 tbsp olive oil

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Lentil & red pepper salad with a soft egg

Lentil & red pepper salad with a soft egg

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 6 mins

A star rating of 3.3 out of 5.4 ratingsRate

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This healthy and hearty salad is packed full of fresh flavours

Vegetarian

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A star rating of 4.4 out of 5.52 ratings

Ingredients

Nutrition

Units:

MetricUS

2 eggs
400g can green lentils

rinsed and drained
1 small red onion

thinly sliced
1 red pepper

finely chopped
1 tbsp balsamic vinegar
handful rocket

leaves
1 tbsp olive oil

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Nutrition: per serving

kcal284
fat13g
saturates3g
carbs25g
sugars8g
fibre9g
protein17g
salt1.49g

low

Method

step 1

Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar. Mix well.
step 2

Put the salad onto a serving dish, then pile the rocket on top. Drizzle with the oil, then halve the eggs and sit them on top of the salad.

RECIPE TIPS

USING DRIED LENTILS

Using dried lentils cuts the cost of this dish and, if you cook a whole pack, you can freeze whatever you don’t use for other dishes. Rinse a 500g pack green lentils under cold water. Put in a pan with plenty of cold water to cover (don’t add salt, as this will toughen them), then cook for 20-30 mins until tender. Drain and use as required.

Recipe from Good Food magazine, October 2009

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A star rating of 3.3 out of 5.4 ratings

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