Lentil Salad With Olive Oil Fried Eggs – a delicious recipe with green lentils, bay leaf, thyme, olive oil, bacon, onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse lentils and cover with water in sauce pan. Add bay leaf and thyme. Bring to boil, reduce heat and simmer until cooked-20 minutes. Drain and remove bay leaf and thyme sprigs.
2
While lentils are cooking-- dice all the vegetables and mince the garlic. Saute lardons in 1 T olive oil until crisp, remove from pan reserving fat. Add onions and sweat 2-3 minutes, then add remaining vegetables, garlic, salt to taste, curry powder and piment d'espelette. Cook until vegetables are slightly tender, adding more olive oil if needed. Add lardons back to mixture, add lentils, add vinegar to taste and remove from heat.
3
In another saute pan, heat olive oil and fry eggs to order. Sprinkle with sea salt and pepper. Serve over lentil salad (warm or at room temperature).
467
kcal
Calories
33
g
Fat
19
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup green lentils du Puy, 1 bay leaf, sprigs of thyme, 4 tablespoons olive oil, and more.
Yes, Lentil Salad With Olive Oil Fried Eggs falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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