Description
A nutritious and delicious Lentil Egg Salad combining the hearty texture of lentils with creamy eggs, perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup green lentils
- 1 cup brown lentils
- 4 large eggs
- 1/2 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Instructions
- Rinse the green and brown lentils under cold water. Combine with 4 cups of water and a pinch of salt in a large pot. Bring to a boil, then simmer for 20-25 minutes until tender. Drain and cool.
- Boil the eggs in a separate pot covered with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9-12 minutes, then cool in an ice bath. Peel and quarter the eggs.
- Chop the fresh parsley, red onion, and halve the cherry tomatoes.
- In a large mixing bowl, combine the cooked lentils, parsley, red onion, and cherry tomatoes. Gently fold in the quartered eggs.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Drizzle over the lentil mixture and toss gently. Adjust seasoning if needed.
Notes
- Choose green and brown lentils for the best texture.
- Use older eggs for easier peeling.
- Experiment with additional vegetables like cucumbers or bell peppers.
- Consider adding protein alternatives like chickpeas or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 200mg
Keywords: Lentil Egg Salad, Healthy Salad, Vegetarian Recipe, Nutritious Meal