Asparagus and Lentil Salad
This summer salad is so easy prepare and with eggs is just scrumptious.
Servings: 6
Average Rating: Average FatSecret member ranking
  1. Simmer lentils for 20 minutes until tender; drain and set aside.
  2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
  3. Combine lentils, asparagus, chickpeas and arugula leaves.
  4. Add mustard and stir thru, season to taste.
  5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
  6. Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.
  7. Spoon a mound of lentil salad on to each serving plate and top with egg.
Nutrition summary
There are 320 calories in 1 serving of Asparagus and Lentil Salad.
Calorie split: 17% fat, 57% carbs, 26% protein.
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