Sunny-Side Up Lentil Salad
A hearty and nutritious salad featuring tender lentils, fresh vegetables, and sunny-side up eggs served over mixed baby lettuces with a mustard-vinegar dressing.
Ingredients
- •1 can diced tomatoes
- •1 cup chopped onion
- •¾ cup lentils
- •⅔ cup finely diced celery
- •½ cup finely diced carrot
- •1 tablespoon chopped fresh thyme
- •2½ tablespoons white wine vinegar
- •2 tablespoons chopped fresh tarragon
- •1 teaspoon Dijon mustard
- •2 teaspoons olive oil
- •4 whole eggs
- •4 cups mixed baby lettuces
Cooking Instructions
- 1.
Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1/2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
35 min
- 2.
Half of a 6-inch whole-wheat pita per person