Lentil & Red Pepper Salad With A Soft Egg
Whip up a quick and nutritious Lentil Salad with Balsamic Vinaigrette that's bursting with vibrant colors and flavors. This dish features tender green lentils tossed with crisp red onion and red pepper, all dressed in a tangy balsamic vinegar. Topped with peppery rocket leaves and perfectly boiled eggs, this salad is a delightful balance of textures and tastes. Ready to serve as a refreshing side or a light meal, this salad is a delicious way to enjoy a wholesome and satisfying dish.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
6M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 284 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.49 milligram of sodium
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