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Egg and Puy Lentil Salad
A hearty salad combining earthy Puy lentils, roasted cauliflower, and soft-boiled eggs creates a deeply satisfying meal. It features a savory tamari and garlic dressing tossed with fresh watercress, cherry tomatoes, and crisp vegetables. The combination of warm roasted vegetables and fresh, peppery greens makes it an excellent choice for a nourishing lunch or light dinner. Preparing the lentils ahead of time ensures the dish comes together quickly when you are ready to eat.
Ingredients
- 75g dried Puy lentils
- 175g cauliflower florets, broken into smaller pieces
- 1 tbsp rapeseed oil, plus a drizzle
- 1 large carrot, chopped into small pieces
- 2 celery sticks, chopped into small pieces
- 2 garlic cloves
- 3 eggs
- 1 tbsp tamari or soy sauce
- 10 cherry tomatoes, halved
- 4 spring onions, finely sliced
- 2 generous handfuls watercress, large stems removed
- 1 Soak the lentils in cold water for 8 hrs, or overnight.
Instructions
- 1Drain the pre-soaked lentils and preheat the oven to 220C (200C fan or gas mark 7).
- 2Coat the cauliflower pieces with a drizzle of rapeseed oil. Spread them on a parchment-lined baking tray and roast for 20 minutes until tender and golden at the edges.
- 3Place the drained lentils in a saucepan along with the chopped carrot and celery. Add enough water to cover the ingredients, secure the lid, and boil for 20 minutes until the lentils soften.
- 4Monitor the pan as the lentils cook to ensure they do not boil dry. Add a splash of extra water if needed.
- 5Grate the garlic cloves into a large mixing bowl. In a separate pan, boil the eggs for 6 minutes for a soft yolk. Transfer the cooked eggs immediately to cold water, then peel them.
- 6Stir the tamari and one tablespoon of rapeseed oil into the grated garlic to create the dressing.
- 7Drain any excess liquid from the cooked lentils. Add the warm lentils, halved cherry tomatoes, sliced spring onions, and watercress to the large bowl and toss everything with the dressing.
- 8Divide the salad among plates and place the soft-boiled eggs on top. Drizzle any leftover dressing from the bowl over the finished dish.