Sunny-Side Up Lentil Salad

recipe image

This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.


Makes 4 servings

1 can (14.5 ounces) diced tomatoes, including liquid

1 cup chopped onion

3/4 cup lentils, rinsed

2/3 cup finely diced celery

1/2 cup finely diced carrot

1 tablespoon chopped fresh thyme

2 1/2 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon (or parsley)

1 teaspoon Dijon mustard

2 teaspoons olive oil

4 eggs

4 cups mixed baby lettuces

  1. Step 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.

  2. Serve with:

    Step 2

    Half of a 6-inch whole-wheat pita per person

Nutrition Per Serving

Per serving with side: 398 calories

9 g fat

2 g saturated

60 g carbohydrates

18 g fiber

22 g protein

#### Nutritional analysis provided by Self

Per serving: 285 calories

8 g fat

2 g saturated

37 g carbohydrates

15 g fiber

18 g protein

#### Nutritional analysis provided by Self

How would you rate Sunny-Side Up Lentil Salad?

  • Eggcelent! I had no fresh greens, but two teaspoons of dried herbs de province gave it quite a nice French country flair. I like a little heat and added a dusting of cayenne. This seemed like it needed a small amount of mashing with the potato masher to hive it body. Oh, and I stirred the mustard into to pot. Dijon, of course.

  • I followed the recipe, but added paprika, and cumin to spice it up a bit….very good will make again!

  • This was very good, I wish I could have
    given 2.5 stars. I added garlic to the
    lentils and used apple cider vinegar
    instead of white wine vinegar for the
    dressing – both gave needed depth.
    A good and easy meal.

  • I followed this recipe for the most part, though I omitted celery and took liberties with the amount and type of spice (cumin, chili, and smoked paprika). I found just the lentil mixture to be good enough without any additional salad dressing. Overall a good recipe and easily modified to individual taste!

  • I was surprised how much I loved this recipe! I added garlic and used spinach for greens, and it was awesome. I ate the leftovers with quinoa, which was also very yummy.

  • I was excited to try
    this recipe…love
    eggs, lentils, salad
    and healthy/filling
    Overall – a good
    dish, but I wish the
    lentils had a
    stronger spice
    direction. This
    felt a little bit
    like drained lentil
    soup with an egg on
    I’ll make this dish
    again – but may take
    my own liberties
    with the lentil

  • This is absolutely delicious and I wouldn’t change any of the recipe. Makes for quite a decadent brunch and is healthy to boot! Think a healthy eggs benedict.. This is perfect for lazy snow days and will add it to my regular rotation of breakfasts.

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