Lentil Salad with Soft Cooked Eggs
A “simple” lentil salad that somehow tastes like you put in way more effort than you did. Between the tangy dressing, crunchy veggies, and jammy eggs, this dish quietly flexes on every other sad salad you’ve ever made.
EQUIPMENT (PAID LINKS)
- Saucepan
- Strainer
- Pot
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon vinegar type not specified
- 1 teaspoon mustard
- Salt to taste
- Black pepper to taste
- 2 cups cooked lentils
- ½ cup diced carrots
- ½ cup chopped celery
- ½ cup diced red bell pepper
- 2 tablespoons sliced green onions
- 2 large eggs
- 2 cups arugula
Instructions
- Make Dressing: In a mixing bowl, whisk together the olive oil, vinegar, and mustard. Season with salt and black pepper. Once combined, set aside about 2 tablespoons of the dressing for later.
- Cook Eggs: Bring a pot of water to a gentle boil over medium heat. Carefully add the eggs and cook for 6 to 7 minutes for soft centers. Transfer to cool water and let sit until cool enough to handle.
- Prepare Lentils: If not already done, drain the cooked lentils in a strainer and allow them to cool slightly.
- Mix Salad Base: In a large bowl, combine the lentils, diced carrots, chopped celery, red bell pepper, and green onions. Pour in the remaining dressing (not the reserved portion) and mix until everything is well coated.
- Peel Eggs: Gently peel the cooled eggs and slice them in half.
- Assemble Salad: Divide the arugula among serving bowls. Spoon the dressed lentil mixture over the greens.
- Finish and Serve: Place the halved eggs on top of each salad. Drizzle with the reserved dressing and serve immediately.