Lentil Salad with Cheese and Egg
By chef Gulasch
A nutritious lentil salad complemented with cheese and egg. Great as a light, protein-packed lunch.
- 19 min
- total
- Medium
- level
4 min prep · 15 min cook
What you will need
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Beluga lentils 80 g -
Eggs 1 pcs -
Feta 50 g
-
Salad Mix 0.25 pcs -
Radishes 30 g -
Red Onion 0.25 pcs
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Steps to cook
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Prepare the ingredients. Here's what awaits on the plate – a fresh lentil salad with cheese and egg, prepare your ingredients in advance so the work goes smoothly 🥗🥚🔥
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Cook the lentils. Rinse the lentils and cook them in boiling salted water according to the package instructions (cook until tender, about 15 minutes), then drain and cool under cold running water.
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Cook the egg. Place the egg in boiling salted water and cook for about 8 minutes for a soft-set yolk (or to your preferred consistency), then cool.
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Prepare the radishes. Slice the radishes into thin rounds.
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Prepare the onion. Slice the red onion into rings or thin slices.
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Assemble the salad. Place the cooked and cooled lentils in a bowl, add the radishes, mixed salad leaves and onion, crumble the cheese on top, drizzle with olive oil, season with salt and pepper and toss.
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Serve. Serve the salad topped with the halved egg 🍽️✨
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