Lentil Salad with Soft-Cooked Eggs

By devogirl

Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.

Nutritional Information
Amount per serving
Calories: 282 Fat: 15.9g Protein: 15.9g Carbohydrate: 27.5g Fiber: 7.3g Cholesterol: 186mg Iron: 3.9mg Sodium: 393mg Calcium: 102mg



Joanne Weir, Cooking Light

OCTOBER 2013

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

Details

Servings 6
Cooking time 35mins
Adapted from myrecipes.com

Preparation

Step 1

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.