Lentil, Potato, Egg and Carrot Salad

Ingredients

• Potato1/2 medium (90 g)
• Egg1.1 medium (55 g)
• Lentils1/2 cup (100 g)
• Carrot1/2 medium (30 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Oil1 teaspoon (5 ml)
• Oregano1/4 tablespoon (1 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Wash, peel and dice the potato and carrot.

3. 3

   Step 3

   Boil water with a little salt and add the potato once boiling. Also add the previously washed egg.

4. 4

   Step 4

   Cook the potatoes and the egg for approximately 10 minutes and remove before the potatoes are too soft. Stop cooking with cold water and drain well.

5. 5

   Step 5

   Peel and slice.

6. 6

   Step 6

   In a bowl, place the potato, egg, carrot and lentils. Add mayonnaise, oil, salt, pepper and oregano. Mix well, sprinkle with oregano and serve cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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