Warm Lentil Salad With Eggs

Warm Lentil Salad With Eggs 

from: Martha Stewart's Living (Jan/Feb 2018)

This recipe is packed with protein, veggies and healthy fats. Its the perfect side or entree for a well balanced meal! 

What you need: 

3 tablespoons fresh lemon juice 

1 tablespoon Dijon mustard 

Salt and pepper (to taste) 

1/3 cup Olive Oil 

1 1/3 cups Lentils 

3 tablespoons unsalted butter 

1 cup medium carrots (peeled and diced)

1 cup celery (diced) 

2 cups medium onions (diced) 

1 1/4 cups swiss chard (diced and stems removed) 

4 oz fresh goat cheese (crumbled) 

1/3 cup roasted almonds (coarsely chopped) 

1 cup packed flat-leaf parsley leaves 

Poached eggs (you decide the number!) 

What to do: 

1. Whisk the lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

2. While continuing to whisk the mixture, slowly add in the oil. Stop whisking when the mixture is emulsified. 

3. Fill a saucepan with water so that the water line is 2 inches above the lentils. Add in 1 1/2 teaspoons of salt. Bring to a boil and then turn heat to medium-low and allow to cook for about 20 minutes. Once complete, drain and move to a big serving bowl. 

4. Melt butter and add in carrots, celery, onion and chard stems. Season with remaining salt, stir occasionally for a few minutes and allow to simmer for 6-8 minutes. 

5. Add in Chard leaves to the mixture and allow them to wilt. Combine the mixture with the cooked lentils.

6. Drizzzzzle with dressing and add in goat cheese, almonds and parsley. Serve warm with eggs on top. Enjoy!