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Vegetarian

Lentil Salad with Soft-Boiled Egg and Mustard Dressing

23 min 1 serving 420 kcal · 26 g proteinLevel: Intermediate

The nutritionist's note

Six minutes then immediate cooling: the yolk stays runny and its lecithin intact. The lentils' iron and the egg's B12 complement each other — a useful pairing during a vegetarian transition.

Ingredients

1 serving

  • cooked green lentils150 g
  • eggs2 piece · 120 g
  • shallot30 g
  • mustard8 g
  • olive oil10 g
  • wine vinegar8 ml

Method

  1. 1

    Boil the eggs for 6 minutes, then cool them immediately.

  2. 2

    Whisk a dressing of mustard, vinegar and olive oil.

  3. 3

    Toss the warm lentils with the shallot and the dressing.

  4. 4

    Peel the eggs, set them on the salad and season with pepper.

Nutrition facts

per serving

Energy420 kcal
Protein26 g
Carbohydrates30 g
Fat21 g
Fibre11 g
Iron6 mg
Vitamin B121.3 µg

Potential allergens

  • eggs
  • legumes
  • mustard
  • sulphites

Always check the labels of your products.

Frequently asked questions

How much protein is in "Lentil Salad with Soft-Boiled Egg and Mustard Dressing"?

26 g of protein per serving, for 420 kcal, 30 g of carbohydrates and 21 g of fat.

Is this recipe vegan?

No, it is vegetarian: no meat or fish, but it contains eggs or dairy.

What are the allergens?

Potential allergens: eggs, legumes, mustard, sulphites. Always check the labels of your products.

How long does it take?

23 minutes for one serving, intermediate level.

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