Lentil & red pepper salad with a soft egg
This healthy and hearty salad is packed full of fresh flavours
- Prep: 10 mins
Cook: 6 mins
- Serves 2
- Easy
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
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.
Method
-
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.
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