Egg Lentil Salad
4 servings
30 minutes
Lentil egg salad is a harmonious blend of the tenderness of eggs and the rich flavor of lentils, complemented by the refreshing aroma of cucumber, parsley, and a spicy hint of red onion. This recipe has roots in European cuisine, where the balance of flavors and simplicity of preparation are valued. Eggs add richness and a creamy texture to the dish, while wine vinegar and olive oil make it light and refreshing. This salad is perfect for a light dinner or healthy snack. It can be served as a standalone dish or used as a side for meat or vegetable main courses. It suits those looking for hearty yet easy-to-make dishes and pairs wonderfully with crusty bread or fresh salad leaves. The dish can be enhanced with spices to give it even more individuality.
1
Pour lentils with water and bring to a boil on the stove.
- Brown lentils: 0.5 glass
2
Once the lentils boil, cook on low heat, stirring, until the grains are soft, about 20-25 minutes.
- Brown lentils: 0.5 glass
3
Then boil the eggs and cool them.
- Chicken egg (large): 4 pieces
4
In a large bowl, whisk together vinegar and oil, then add cooked grains, cucumber, parsley, and onion.
- Red wine vinegar: 0.3 glass
- Olive oil: 3 tablespoons
- Cucumbers: 1 piece
- Chopped parsley: 35 g
- Red onion: 120 g
5
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Mix everything well. Dress with olive oil.
- Olive oil: 3 tablespoons