Lentil salad with poached egg recipe
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Ingredients
4 servings 500 g lentils 2 pieces sweet potatoes medium olive oil 0.50 bunch thyme 1 bunch of red onions 2 stems of celery 6 medium sized cucumbers 1 handful of chopped parsley 4 pcs. Eggs salt pepper ground lime 1 tsp Dijon mustard 1 tsp honey 4 tbsp olive oil Juice of 1/2 lemon
Method of preparation
1 Boil the lentils according to the amount of water indicated on the package. It should be bite-sized. Drain and rinse in cold water. Before cooking the lentils, peel the sweet potatoes and cut them into smaller cubes. Place them on a baking tray lined with baking paper, drizzle with olive oil, stir, season with salt and pepper, add a few sprigs of thyme and bake in a preheated oven at 180 °C for about 10-15 minutes.
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2 Peel the onion and cut it into wedges. Heat a tablespoon of oil in a frying pan and slowly fry the onions over a low heat for about 5-8 minutes. Peel the celery stalks and cut into very thin slices. Cut the cucumbers into thin slices. Add the onions, cucumber, celery and sweet potatoes to the lentils.
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3 Add the ingredients for the sauce to a bowl and mix with a whisk. 4 Heat a little oil in a frying pan or griddle and fry the eggs. Serve them with the lentil salad.
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5 Recipe prepared for you by F.
