Lentil Salad With Soft-Cooked Eggs Recipe

Name: Lentil Salad With Soft-Cooked Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried petite green lentils; 6 large eggs; 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 2 teaspoons minced garlic; 3/4 teaspoon kosher salt; 3/8 teaspoon freshly ground black pepper, divided; 1 1/4 cups diced red bell pepper; 1/2 cup chopped green onions; 1/2 cup diced celery; 8 cups baby arugula

Servings: persons

1 1/4 cups dried petite green lentils
6 large eggs
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
3/4 teaspoon kosher salt
3/8 teaspoon freshly ground black pepper, divided
1 1/4 cups diced red bell pepper
1/2 cup chopped green onions
1/2 cup diced celery
8 cups baby arugula

1
Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm.
2
Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.
3
Combine oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Set aside 2 tablespoons oil mixture. Add lentils, bell pepper, onions, and celery to remaining oil mixture; toss gently to coat. Place reserved 2 tablespoons oil mixture and arugula in a large bowl; toss to coat.
4
Place about 3/4 cup lentil mixture and about 1 cup arugula mixture on each of 6 plates. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle evenly with remaining 1/8 teaspoon black pepper.
5
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432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups dried petite green lentils, 6 large eggs, 3 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, and more.

Yes, Lentil Salad With Soft-Cooked 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.

Lentil Salad With Soft-Cooked Eggs

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