Asparagus and Lentil Salad
Nutrition per Serving
320
Calories
21.09g
Protein
45.86g
Carbs
6.29g
Fat
This summer salad is so easy prepare and with eggs is just scrumptious.
Ingredients
4 large eggs
1/4 tsp pepper
3 tsps or 1 packet dijon mustard
1/4 tsp salt
1/2 tsp vinegar
6 spears large asparagus, chopped
6 leaves arugula
1 1/4 cups chickpeas
1 cup brown lentils
Instructions
1. Simmer lentils for 20 minutes until tender; drain and set aside.
2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
3. Combine lentils, asparagus, chickpeas and arugula leaves.
4. Add mustard and stir thru, season to taste.
5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
6. Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.
7. Spoon a mound of lentil salad on to each serving plate and top with egg.
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