If you’re in the mood for a refreshing and hearty meal, this Lentil Salad with Poached Egg is a wonderful choice. This delightful dish combines the earthiness of lentils with the creaminess of a poached egg, making it a nutritious and satisfying option. Perfect for lunch or a light dinner, this salad is both healthy and easy to prepare, ensuring that you get a good mix of proteins, fibers, and essential nutrients.
Tips to Make the Lentil Salad with Poached Egg recipe:
1. Cook the Lentils Perfectly: To ensure your lentils are cooked just right, simmer them in plenty of water with a pinch of salt until they’re tender but still hold their shape. Overcooking can make them mushy, which might affect the texture of your salad.
2. Use Fresh Vegetables: Incorporate fresh vegetables like cherry tomatoes, red onions, and cucumbers to add crunch and enhance the flavor of your salad. Fresh produce not only tastes better but is also more nutritious.
3. Season Well: Dress the lentils with a simple vinaigrette made from olive oil, lemon juice, Dijon mustard, salt, and pepper. This tangy dressing complements the earthiness of the lentils and ties all the ingredients together.
4. Perfect the Poach: For perfectly poached eggs, crack each egg into a small bowl, create a gentle whirlpool in a pot of simmering water, and carefully slide the egg into the center. Cook for about 3 minutes for a runny yolk or until the whites are set.
5. Assemble Right Before Serving: To maintain the crispy texture of the vegetables and the freshness of the poached egg, assemble the salad just before serving. This ensures that all the components are at their best.
How to Make Lentil Salad with Poached Egg Recipe?
Lentil Salad with Poached Egg
Equipment
- 1 Saucepan For cooking lentils
- 1 Frying pan For poaching eggs
- 1 Mixing Bowl For combining salad ingredients
Ingredients
- 200 g Green lentils Rinsed and drained
- 1 Red bell pepper Diced
- 1 Cucumber Diced
- 100 g Cherry tomatoes Halved
- 50 g Red onion Finely chopped
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1/2 tsp Dijon mustard
- to taste Salt and pepper
- 4 Eggs Fresh
- 1 tbsp White vinegar For poaching water
Instructions
- Cook green lentils in a saucepan with water until tender, about 20 minutes. Drain and let cool.
- In a mixing bowl, combine cooked lentils, diced red bell pepper, cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Pour over the lentil mixture and toss well.
- Set the salad aside while you poach the eggs.
- Fill a frying pan with water and bring to a gentle simmer. Add white vinegar.
- Crack one egg into a small bowl. Stir the water to create a gentle whirlpool and slide the egg into the center. Poach for about 3-4 minutes, or until the whites are set but the yolk is still runny.
- Remove the poached egg with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.
- Serve the lentil salad topped with a poached egg on each plate. Season with additional salt and pepper if desired.
Notes
Nutrition
