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Betsdanforth
Lentil salad with broccoli and egg
Lentil salad with broccoli, egg, red onion and mustard
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Ingredients
Directions
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Halve the garlic cloves. Cut the broccoli into florets and the onion into thin rings.
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Bring the lentils in plenty of water with the garlic to the boil. Put the lid on the pan and turn the heat down. Cook the lentils in 20 minutes until al dente.
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Meanwhile, boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and cut them into pieces.
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Boil the broccoli in 4 minutes until al dente and drain. Beat a dressing of the oil, vinegar and mustard. Season with pepper and salt.
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Drain the lentils, remove the garlic and pour the dressing over the warm lentils. Add the broccoli and onion and spoon.
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Divide the egg slices over the salad. Bon appétit! .
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Nutrition
410Calories
Sodium5% DV110mg
Fat26% DV17g
Protein48% DV24g
Carbs11% DV32g
Fiber68% DV17g
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