I liked this recipe very much. It was easy and the dressing was tasty. Sadly my husband informed me he does not like lentils. I'll probably make this again, but maybe substitute some kind of bean.
Lentil Salad with Soft-Cooked Eggs
Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.
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Total: 35 Minutes
- Calories: 282
- Fat: 15.9g
- Saturated fat: 2.5g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 1.8g
- Protein: 15.9g
- Carbohydrate: 27.5g
- Fiber: 7.3g
- Cholesterol: 186mg
- Iron: 3.9mg
- Sodium: 393mg
- Calcium: 102mg
- 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.
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