Lentil & red pepper salad with a soft egg
By Good Food
This healthy and hearty salad is packed full of fresh flavours
- Serves 2
Nutrition per serving
- 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
TipUsing 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.
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.