Lentil & red pepper salad with a soft egg
Lentil & red pepper salad with a soft egg is a gluten free, dairy free, and lacto ovo vegetarian main course. This recipe makes 2 servings with 881 calories, 59g of protein, and 14g of fat each. This recipe covers 56% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, balsamic vinegar, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 16 minutes.
Instructions
Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar.
Put the salad onto a serving dish, then pile the rocket on top.
Drizzle with the oil, then halve the eggs and sit them on top of the salad.