Filter
Reset
Sort ByRelevance
Betsdanforth
Lentil salad with broccoli and egg
Lentil salad with broccoli, egg, red onion and mustard
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the garlic cloves. Cut the broccoli into florets and the onion into thin rings.
-
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.
-
Meanwhile, boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and cut them into pieces.
-
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.
-
Drain the lentils, remove the garlic and pour the dressing over the warm lentils. Add the broccoli and onion and spoon.
-
Divide the egg slices over the salad. Bon appétit! .
Blogs that might be interesting
-
30 minMain dishveal steak, butter, liquid baking product, shallot, flour, White wine, veal stock, laurel leaf, zucchini, cooking cream, mustard,veal stew with shallots, zucchini and coarse mustard -
25 minMain dishzucchini, Red onion, (bunch) tomatoes, extra virgin olive oil with basil, Eggs, grated mature cheese, butter, freshly ground black pepper,cheese omelette with zucchini -
15 minMain dishpeanut oil, Thai red curry powder (Original spices by Jonnie Boer), Thai stir-fry mix, coconut milk, fresh pangasius flakes, cucumber, lime, salted peanuts, sweet chilli sauce, 1 minute basmati rice,vegetable curry with fish -
80 minMain dishSpanish red pepper, traditional olive oil, rosemary needles, garlic, onion, smoked paprika, balsamic vinegar, cannellini beans, peeled canned tomatoes, worcestershiresauce, Tabasco, cut dark brown bread, Cheddar Tophat 48,jamie oliver's beans on toast
Nutrition
410Calories
Sodium5% DV110mg
Fat26% DV17g
Protein48% DV24g
Carbs11% DV32g
Fiber68% DV17g
Loved it