Salad with lentils and poached eggs

Do not worry about the figure – in this salad just 390 calories!

Green lentils are rich in fiber and vegetable protein. Eggs also contain many nutrients. By the way, this way of eating eggs, when the protein becomes solid, and the yolk is still liquid (not fried fried egg), is the most correct.


Lentils – ½ cup
Spinach – ½ cup
Eggs – 2 pcs.
Avocado – ¼ pieces.
Tomato – 2 slices


1. Cook the lentils (more appropriate for a big salad green – in contrast to the small orange, it retains its shape better). Soak the beans do not need, just rinse thoroughly and boil in water (at the rate of 2 to 1) for 30-40 minutes. After boiling, reduce heat to low. Pickle bean should be at the very end of cooking.
2. Fry the spinach on a spoon of olive oil for a minute, stirring all the time.
3. Cut the avocados, tomatoes and mix with lentils and spinach.
4. And finally, the most difficult – poached eggs. In principle, they can be boiled “in the bag” for supersvezhie need poached eggs. If you have them, add the vinegar water (1 tbsp. L. Per liter) and bring it to a gentle reflux (80 ° C). Some chefs are advised to begin to hold in boiling water (8-10 seconds) eggs in the shell to save the form. And then smash them barely bubbling water (easier to do it from the bowls). Thus it is necessary to create a small funnel, gently shaking his shoulder blade along the walls of the pan. After four minutes, remove the eggs with a slotted spoon and drop a minute in cold water to rinse the vinegar and stop the cooking process.
5. Put ready poached eggs on the salad and serve.



Bon Appetit!

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