Who said salad and lentils were boring?
This Rainbow Lentil Salad is not only nice but also tasty and nourishing!! I mainly combined lentils with roasted peppers, avocado, mango blue cheese, soft eggs… It is really yummy!!
Rainbow Lentil Salad
Servings
2
servingsPrep time
1
hourCooking time
45
minutesIngredients
120 gr of green lentils
1 yellow pepper
1 avocado
1/2 mango
100 gr red cabbage
Pomegranate
Sea salt
2 slices of smoked ham
2 eggs
20 gr Blue cheese
Olive oil
1 glove of garlic
1/2 Lemon
Few leaves of coriander
20 gr Pine nuts
Directions
- Roast the yellow pepper
- Preheat your oven at 200°C
- Wash the pepper, put it oven and roast it for about 20 minutes.
- Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
- Make sure peppers have fully roasted: the skin should be charred and soft, and the peppers should look slightly collapsed. Do not hesitate to let them roast for a few more minutes.
- Place the pepper in a bowl and cover it tightly and let sweat for 20 minutes.
- Take off the skin and remove seeds. Cut it in slices. Put in in a bowl with 2 spoons of olive oil and minced garlic. Allow to marinate while you prepare the rest of the recipe.
- Cook lentils
- Rinse the lentils.
- Combine lentils and 2 glasses of water in a pan.
- Bring the water to a rapid simmer over medium-high heat. Then reduce the heat to maintain a very gentle simmer: you see a few small bubbles turn. If required, add some water so the lentils are just barely covered. Simmer uncovered for 20 minutes.
- Cook the eggs
- In a pan, over high heat, bring the water to a boil.
- Lower the heat to have a rapid simmer.
- Add the eggs one at a time.
- Depending the way you like your eggs, let them cook between 5 to 10 minutes.
– If you like your eggs soft, cook for 5 minutes
– If you like your eggs medium soft, cook for 7-8 minutes
– If you like your eggs boiled, cook for 10 minutes - Remove the eggs from the water and run under cold tap water to cool slightly (30 to 60 secondes).
- Let them cool down before removing the skin.
- Prepare vegetables and fruits
- Slice the red cabbage.
- Cut the mango in cubes.
- Peel and cut the avocado in slices.
- Mise en place
- Combine the cooled lentils with 2 spoons of olive oil, lemon juice and salt. Place in a plate.
- Add the fruits and veggies that your prepared : red cabbage, mango, avocado, roasted pepper.
- Randomly add smoked ham and soft eggs, pomegranate, coriander, blue cheese and pine nuts. Add olive oil, salt and lemon juice and serve!
- ENJOY!!
Did you make this recipe?
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