WARM LENTIL SALAD WITH POACHED EGGS
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
- In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.
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Ahmad araji - أحمد عراجي
[email protected]This salad is so versatile. I've made it with different types of lentils and roasted vegetables and it's always delicious.
Emilee Charlie
[email protected]I've never made poached eggs before, but this recipe made it really easy. They turned out perfectly!
Sophie Ayub
[email protected]This is my go-to recipe for a healthy and delicious lunch. It's also really easy to make.
Shofiul Alom
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Prossy Nalugo
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lentils and roasted vegetables are so flavorful and the poached eggs are the perfect finishing touch.
Savana Jackson
[email protected]I'm not a huge fan of lentils, but this salad changed my mind. It's so flavorful and satisfying.
Saeeda Parveen
[email protected]This salad is a great way to use up leftover lentils. I also added some chopped avocado and it was delicious!
Tshenolo Tshe
[email protected]I love this recipe! It's so simple, yet so delicious. I've made it several times and it's always a hit.
RIP fostels
[email protected]This recipe was easy to follow and the results were amazing. The lentils were cooked perfectly and the roasted vegetables were flavorful and tender. I will definitely be making this again!
Jeanskie Torres
[email protected]I was a bit skeptical about the poached eggs, but they actually turned out really well. I'm not usually a fan of runny eggs, but they worked perfectly in this salad.
Sammie Sam S.
[email protected]This lentil salad was a delightful surprise. I love the combination of lentils, roasted vegetables and poached eggs. The dressing was also delicious and really brought the flavors together.