Lentil & red pepper salad with a soft egg

Lentil & red pepper salad with a soft egg

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 2

This healthy and hearty salad is packed full of fresh flavours

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
284
protein
17g
carbs
25g
fat
13g
saturates
3g
fibre
9g
sugar
8g
salt
1.49g

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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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.

Recipe from Good Food magazine, October 2009

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Comments

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dave6376's picture
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I wish I'd noticed the comment from marya9940 before I made this. Made following the recipe it was far too "oniony" for my taste. If I make it again I'll probably replace the red onion with chopped mushrooms and a few spring onions.

mich_graf's picture

Would this work with red lentils? I have a whole tub of them slowly getting used up in stews casseroles and soups...

marya9940's picture
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This was really tasty and substantial enough to fill me up after a long day. I was pleasantly surprised - I only cooked it to use up a surplus of lentils. I only used half the onion and I soaked it in water to get rid of the tang.

harding-hook's picture
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I was pleasantly surprised with this dish. For a simple lunch or a healthy dinner this is ideal. Salads can often be quite bland, but this had lots of flavors and textures going on. I had half as my evening meal and it was ideal to take the other half to work for my lunch the next day. Will definitely be making this again.

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