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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
dressing
  cup olive oil
  red wine vinegar
 1 tsp seeded mustard
 1 tsp honey
 S&P
1

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.

2

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.

3

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.

4

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.

5

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