Lentil and Egg Salad

Ingredients

• Lentils1 cup (200 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Scallion2 tablespoon (10 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Peel the carrot and dice. Chop the onion.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour half the oil and add the vegetables.

4. 4

   Step 4

   Saute for 5 minutes. Then add the cooked lentils.

5. 5

   Step 5

   Add salt and pepper to taste and continue cooking until well cooked. Set aside.

6. 6

   Step 6

   At the same time, heat the pan over medium heat.

7. 7

   Step 7

   Once heated, add the remaining oil and crack the egg. Cook until the white sets.

8. 8

   Step 8

   Serve the lentil and egg salad on a plate. Add chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.