Best 3 Warm Lentil Salad With Poached Eggs Recipes
Indulge in the symphony of flavors that is Warm Lentil Salad with Poached Eggs, a culinary masterpiece that blends the earthy goodness of lentils with the velvety richness of poached eggs. This tantalizing dish, rooted in the vibrant Mediterranean cuisine, offers a delightful balance of textures and a burst of colors that will tantalize your taste buds. Discover the art of crafting this wholesome salad, featuring a vibrant medley of lentils, cherry tomatoes, cucumber, red onion, and a refreshing lemon-tahini dressing. Elevate the experience with perfectly poached eggs, their golden yolks creating a luscious contrast against the vibrant salad. Explore variations of this versatile recipe, including a hearty Lentil Salad with Roasted Vegetables, a refreshing Lentil and Feta Salad, and a protein-packed Lentil and Quinoa Salad. Embark on a culinary journey and savor the goodness of lentils like never before.
Here are our top 3 tried and tested recipes!
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.
WARM LENTIL AND POACHED EGG SALAD
This tasty salad makes a great veggie main course. Find exactly what you need from 1000s of triple tested Good Housekeeping recipes.
Categories red pepper balsamic vinegar spinach 28 day low-fat carrot celery Egg salad vegetarian lentil mushroom
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pan. Add the onion, carrot and celery; cook for 5min. Add peppers and mushrooms, cover and cook for a further 5min. Stir in lentils and stock. Bring to the boil; simmer, covered, for 25-30min.
- Meanwhile, bring a large pan of water to the boil. Break eggs into water; cook for 3-4min. Lift them out with a slotted spoon, drain on kitchen paper and keep warm.
- A couple of minutes before the end of the lentil cooking time, add the spinach and cook until wilted. Stir in the vinegar. Spoon onto four plates or bowls and top each with a poached egg. Season with freshly ground black pepper and serve.
FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS
Categories Salad Egg Breakfast Brunch Fry New Year's Day Lunch Bacon Spinach Legume Lentil Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
- While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
- Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
- Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
- Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.
Tips:
- Choose high-quality lentils: Look for lentils that are plump and free of debris. Avoid lentils that are split or have a wrinkled appearance.
- Rinse the lentils before cooking: This will help to remove any dirt or debris. You can rinse the lentils in a fine-mesh sieve under cold running water.
- Use a variety of vegetables: This will add flavor and color to the salad. Some good options include carrots, celery, onion, and tomatoes.
- Cook the lentils until they are tender but still hold their shape: Overcooked lentils will become mushy and lose their flavor.
- Make sure the eggs are poached correctly: The eggs should be cooked until the whites are set and the yolks are still runny.
- Serve the salad warm: This will help to bring out the flavors of the lentils and vegetables.
Conclusion:
This warm lentil salad with poached eggs is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The lentils are packed with protein and fiber, while the vegetables add flavor and color. The poached eggs add a touch of richness and creaminess. This salad is sure to please everyone at your table.
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