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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
  • Serves 2
  • Easy
  • Calories 284
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 8
  • Protein 17
  • Fat 13
  • Fibre 9
  • Salt 1.49

Nutrition per serving

  • Calories 284
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 8
  • Protein 17
  • Fat 13
  • Fibre 9
  • Salt 1.49

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

Tip

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

  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.

  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.

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