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Lentil salad with soft-boiled eggs by Cyril Lignac

This recipe is one of my favorites from this season of Tous en cuisine! The lentil salad with cinnamon flavors is very easy to make and a great idea for a simple appetizer. For the eggs, the "soft-boiled" cooking method offers an amazing result, perfect if you have guests over. In just 6 minutes of cooking in a pot, only the egg white is cooked while the yolk spreads into a flavorful sauce over the other ingredients on the plate. It's a delight! To use the ingredients in my kitchen, I slightly adapted the recipe by replacing cilantro with chives, peanuts with cashews, and breadcrumbs with crushed crackers. Feel free to do the same by transforming the recipe according to your tastes ;)

Vegetarian Public
Course: Starter
Preparation time: 20 minutes
Cooking time: 55 minutes
Energy: 328 kcal / serving

Instructions

  • 1.   For the lentil salad:
  • 2.   1. In a sauté pan, drizzle some oil, add the cinnamon powder, and sauté the finely chopped onion with the carrot cut into small cubes.
  • 3.   2. Add the vegetable broth and pour in the lentils, then let them cook for 30 minutes.
  • 4.   3. Drain the lentils, transfer them to a salad bowl, and let them cool.
  • 5.   4. Add the oil, vinegar, chopped chives, crushed cashews, salt, and pepper.
  • 6.   For the soft-boiled eggs:
  • 7.   1. Place the 4 eggs in a pot of boiling water and let them cook in simmering water for 6 minutes.
  • 8.   2. Then place them in a basin of ice water to stop the cooking and facilitate peeling. Remove the shell in the water carefully as soft-boiled eggs can be fragile.
  • 9.   3. In 3 separate shallow plates, place the flour, beaten egg seasoned with salt and pepper, and breadcrumbs.
  • 10.   4. Dip the soft-boiled eggs in the flour, then in the beaten egg, and finally in the breadcrumbs.
  • 11.   5. Pour and heat oil in a small saucepan, then delicately and quickly place your eggs in it, ensuring they remain soft-boiled inside.
  • 12.   6. Serve the fried eggs on the lentil salad and enjoy!

Ingredients for servings

  • 100 g of lentil
  • 1 onion
  • 1 small carrot
  • 1 tablespoon of cinnamon powder
  • 1 liter of vegetable broth
  • 4 sprig of fresh chives
  • 1 handful of cashew nut
  • 3 tablespoon of olive oil
  • 1 tablespoon of apple cider vinegar
  • 4 eggs
  • 50 g of breadcrumbs
  • 50 g of flour
  • 1 beaten egg
  • 1 tablespoon of oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    328 kcal
    16 %
  • Fat
    20,45 g
    29 %
  • of which saturated
    4,07 g
    20 %
  • Carbohydrates
    22,24 g
    9 %
  • of which sugar
    3,81 g
    4 %
  • Protein
    11,64 g
    23 %
  • Fibers
    2,87 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference