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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Lentil Salad with Soft-Cooked Eggs

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

Cooking Light OCTOBER 2013

  • Yield: Serves 6
  • Hands-on:35 Minutes
  • Total:35 Minutes

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Lentil Salad with Soft-Cooked Eggs recipe

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