345kcal
20gprotein
10 minprep
20 mincook
2servings
Easy
Warm puy lentils with wilted spinach, roasted cherry tomatoes, soft-boiled eggs, and a Dijon dressing. A nourishing, protein-rich salad.
vegetarianhigh-proteingluten-free
Ingredients
- 250g puy lentils
- 3 cups baby spinach
- 200g cherry tomatoes
- 4 eggs
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- Salt and pepper
Method
- 1
Cook lentils in salted water 20 min. Drain.
- 2
Roast tomatoes at 200°C for 15 min.
- 3
Soft-boil eggs 6 min, peel and halve.
- 4
Wilt spinach in pan with oil. Add lentils.
- 5
Whisk mustard, vinegar, garlic. Toss with lentils and spinach.
- 6
Top with tomatoes and eggs.
Tip: Puy lentils have a particularly low glycaemic index and are rich in folate, important for cell repair.
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