Lentil & red pepper salad with a soft egg
This healthy and hearty salad is packed full of fresh flavours
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 6 mins
Vegetarian
- 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.
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.
284 kcalories, protein 17g, carbohydrate 25g, fat 13 g, saturated fat 3g, fibre 9g, sugar 8g, salt 1.49 g
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12690/
http://www.bbcgoodfood.com/recipes/12690/
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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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A great accompaniment to soups and salads or just served warm with a bit of butter
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 6 mins
Vegetarian
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
284 kcalories, protein 17g, carbohydrate 25g, fat 13 g, saturated fat 3g, fibre 9g, sugar 8g, salt 1.49 g
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21 January 2010
Liv rated this recipe
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08 February 2011
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