Lentil Salad with Soft-Cooked Eggs

Name: Lentil Salad with Soft-Cooked Eggs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters baby arugula; 0 teaspoons freshly ground black pepper, divided; 118 milliliters diced celery; 1 Tbsp Dijon mustard; 296 milliliters dried petite green lentils; 6 larges eggs; 2 teaspoons minced garlic; 118 milliliters chopped green onions; 1 teaspoons kosher salt; 3 Tbsps extra-virgin olive oil; 296 milliliters diced red bell pepper; 3 Tbsps red wine vinegar

Need a gluten free, dairy free, and vegetarian side dish? Lentil Salad with Soft-Cooked Eggs could be a super recipe to try. One serving contains 282 calories, 17g of protein, and 12g of fat. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 35 minutes. If you have baby arugula, kosher salt, garlic, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain and keep warm.

Add water to a large saucepan to a depth of 3 inches; bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add eggs; boil 5 minutes and 30 seconds.

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Egg

Drain. Plunge eggs into ice water; let stand 5 minutes.

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Water

Egg

Drain and peel.

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.

Ingredients you will need

Black Pepper