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Asparagus and Lentil Salad
This summer salad is so easy prepare and with eggs is just scrumptious.
4 large eggs
1/4 tsp pepper
3 tsps or 1 packet dijon mustard
1/4 tsp salt
1/2 tsp vinegar
6 <span class="measurestring" title="spear, large (7-1/4" to 8-1/2")">spears large</span> asparagus, chopped
6 leaves arugula
1 1/4 cups chickpeas
1 cup brown lentils
Simmer lentils for 20 minutes until tender; drain and set aside.
Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
Combine lentils, asparagus, chickpeas and arugula leaves.
Add mustard and stir thru, season to taste.
Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
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.
Spoon a mound of lentil salad on to each serving plate and top with egg.
in 1 serving of Asparagus and Lentil Salad.
, 57% carbs, 26% protein.
Calorie Counter 100% Free
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