French lentil salad with egg and mustard
~35 minon the hobFranceVegetarianGluten-freeDairy-free
552kcal
33 gprotein
47 gcarbs
22 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 804 | 47 g |
| Emmagetting lean | 27% | 444 | 28 g |
| Jackgrowing | 24% | 388 | 23 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Green lentils70 g
- Eggs2
- Carrots80 g
- Red onion½
- Dijon mustard8 g
- Parsley, fresh½ bunch
- Extra virgin olive oil2 tsp
- Green lentils140 g
- Eggs4
- Carrots160 g
- Red onion1
- Dijon mustard15 g
- Parsley, fresh1 bunch
- Extra virgin olive oil20 ml
- Green lentils280 g
- Eggs8
- Carrots320 g
- Red onion2
- Dijon mustard30 g
- Parsley, fresh2 bunches
- Extra virgin olive oil40 ml
From your store cupboard
Black pepperSaltWine vinegar
Method
- Cook the green lentils in unsalted water with the carrot in small dice for 25 minutes. Salt at the start would leave them hard.
- Boil the eggs 8 minutes — the yolk should be only just set.
- Dressing: mustard, a tablespoon of vinegar, oil, salt and pepper. Whisk until it comes together into a cream.
- Drain the lentils and fold them into the dressing while still warm. A warm pulse drinks the dressing in; a cold one only wears it.
- Add the finely chopped onion and the parsley, and the halved eggs on top.
- Cook the green lentils in unsalted water with the carrot in small dice for 25 minutes. Salt at the start would leave them hard.
- Boil the eggs 8 minutes — the yolk should be only just set.
- Dressing: mustard, a tablespoon of vinegar, oil, salt and pepper. Whisk until it comes together into a cream.
- Drain the lentils and fold them into the dressing while still warm. A warm pulse drinks the dressing in; a cold one only wears it.
- Add the finely chopped onion and the parsley, and the halved eggs on top.
- Cook the green lentils in unsalted water with the carrot in small dice for 25 minutes. Salt at the start would leave them hard.
- Boil the eggs 8 minutes — the yolk should be only just set.
- Dressing: mustard, a tablespoon of vinegar, oil, salt and pepper. Whisk until it comes together into a cream.
- Drain the lentils and fold them into the dressing while still warm. A warm pulse drinks the dressing in; a cold one only wears it.
- Add the finely chopped onion and the parsley, and the halved eggs on top.
Allergens: Mustard (10), Sulphur dioxide and sulphites (12), Eggs (3)
