Healthy Puy Lentil and Egg Salad

Equipment

• Oven
• Stovetop
• Saucepan
• Baking sheet

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

1. 1Preheat the oven to 220C (200C fan or gas mark 7) and drain the pre-soaked lentils.
2. 2Toss the cauliflower pieces with a drizzle of rapeseed oil. Spread them evenly on a parchment-lined baking tray so they roast instead of steam, then bake for 20 minutes until tender and golden at the edges.
3. 3Place the drained lentils in a saucepan 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. Check the pan occasionally to ensure they don't boil dry, adding a splash of extra water if needed.
4. 4Boil the eggs in a separate pan for 6 minutes for a soft yolk. Transfer the cooked eggs immediately to cold water to stop the cooking process and make peeling easier, then peel them.
5. 5Grate the garlic cloves into a large mixing bowl. Stir in the tamari and one tablespoon of rapeseed oil to create the dressing.
6. 6Drain any excess liquid from the cooked lentils. Add the warm lentils, halved cherry tomatoes, sliced spring onions, and watercress to the large bowl with the dressing. Toss everything well so the warm lentils absorb the flavors.
7. 7Divide the salad among plates and place the soft-boiled eggs on top. Drizzle any leftover dressing from the bowl over the finished dish.

Recipe Details