Egg and puy lentil salad with herbs

Name: Egg and puy lentil salad with herbs
Total time: 30 min
Cuisine: French
Ingredients: 200g puy lentils, rinsed; 4 eggs; 200g green beans, trimmed; 1 red onion, finely sliced; 15g fresh parsley, chopped; 1 tbsp olive oil; 2 tbsp red wine vinegar; 1 tsp gluten free Dijon mustard; 100g baby spinach

Peppery puy lentils, soft boiled eggs and a mustardy herb dressing. Cheap and properly filling.

Time30 min
LevelEasy
Costabout £0.90 a head

4 servings

Ingredients

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200 gpuy lentilsrinsed
4eggs
200 ggreen beanstrimmed
1red onionfinely sliced
15 gfresh parsleychopped
1 tbspolive oil
2 tbspred wine vinegar
1 tspgluten free Dijon mustard
100 gbaby spinach

Method

1
Cook the lentils in plenty of boiling water for 22 minutes until tender but not mushy. Drain.
22 min
2
Boil the eggs for 7 minutes, then cool in cold water and peel.
7 min
3
Cook the green beans in boiling water for 4 minutes. Drain.
4 min
4
Whisk the oil, vinegar and mustard together. Toss through the warm lentils with the onion and parsley.
5
Stir in the beans and spinach, which will wilt a little.
6
Halve the eggs and place on top. Season and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.