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lentil salad with roasted tomatoes

Yields4 Servings

A hearty salad that is good solo or served as an
accompaniment to chicken or lamb.

 2 cups puy lentils (small black lentils)
 4 egg
 small bag of lambs lettuce or mixed leaves
 2 punnets of roma tomatoes, roasted
 75 g goats cheese
  cup olive oil
  red wine vinegar
 1 tsp seeded mustard
 1 tsp honey

Roast tomatoes on an oven tray in a low oven, around 80 degrees for 4-6 hours. This can be done overnight or do first thing in the morning.


Wash the lentils and place in a saucepan with enough water to cover. Bring to a boil and reduce heat and allow to simmer covered for 20-25 minutes.


Place the lentils into a bowl and allow them to cool. Place all the ingredients for the dressing in a lidded jar and shake well. Dress the lentils and set aside.


To poach the eggs, heat water to a gentle simmer in a wide saucepan. Water should be around 4cm deep, add a tsp vinegar. Crack an egg into a cup, and with a slotted spoon create a whirlpool in the saucepan and gently slide the cracked egg into the water. Allow it to cook til opaque - 2 minutes or so. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat the process with the remaining eggs. Alternatively for soft boiled eggs, place in a saucepan of boiling water and bring to a boil. Once boiling allow to cook for 2.5 minutes. Drain and allow to cool before peeling the shell.


To assemble the salad add the tomatoes, lambs lettuce and goats cheese to the lentils. Divide them into 4 bowls and top with the poached egg.

Nutrition Facts

Servings 0