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Nutrition:

  • kcal284
  • fat13g
  • saturates3g
  • carbs25g
  • sugars8g
  • fibre9g
  • protein17g
  • salt1.49g
    low

Method

  • step 1

    Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar. Mix well.

  • step 2

    Put the salad onto a serving dish, then pile the rocket on top. Drizzle with the oil, then halve the eggs and sit them on top of the salad.

RECIPE TIPS
USING DRIED LENTILS

Using dried lentils cuts the cost of this dish and, if you cook a whole pack, you can freeze whatever you don’t use for other dishes. Rinse a 500g pack green lentils under cold water. Put in a pan with plenty of cold water to cover (don’t add salt, as this will toughen them), then cook for 20-30 mins until tender. Drain and use as required.

Recipe from Good Food magazine, October 2009

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A star rating of 3.3 out of 5.4 ratings
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