Savory Lentil Salad with Soft Boiled Egg
11 reviewsA protein-packed vegetarian dish that will waken up your taste buds :-)
Ingredients
Utensils
Oven, Dish
recipe
Step 1
Preheat the oven to 220°C. Wash then add the cherry tomatoes to a baking dish. Grate the garlic, salt, pepper and add a drizzle of olive oil. Mix then bake for 10 minutes.
Step 2
Meanwhile, cook the eggs for 6 minutes in a pan of boiling water. Once cooked, immerse them in cold water to stop the cooking. Remove the shell carefully. Reserve.
Step 3
At the same time, prepare the yogurt sauce. In a bowl, mix: the faisselle with salt, pepper, dill and a drizzle of olive oil.
Step 4
Once nicely browned and cooked, remove the cherry tomatoes from the oven and serve them with the lentils, soft-boiled egg and yogurt sauce. Add a few chopped parsley leaves, if you have any. It's ready !
Nutrition facts
Average estimated amount for one serving
| Energy | 200 cal. |
| Fat | 10 g |
| Carbohydrates | 11 g |
| Protein | 19 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Savory Lentil Salad with Soft Boiled Egg" contains 200 Energy, 10 g of Fat, 11 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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