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Lentil salad with egg and vegetables
Cooked lentils, Egg, Tomato, Cucumber, Salad mix (leafy greens), Olive oil, Lemon juice.
Nutrition per 100 g
- Energy
- 76 kcal
- Protein
- 5.2 g
- Carbohydrates
- 8.7 g
- Fat
- 2.6 g
- Fibre
- 3.2 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 150 g cooked lentils
- 60 g egg
- 100 g tomato
- 80 g cucumber
- 50 g salad mix (leafy greens)
- 5 g olive oil
- 5 g lemon juice
Method
- Hard-boil the egg (9 minutes) and slice it.
- Mix the cooked, cooled lentils with chopped tomato, cucumber and leafy greens.
- Season with olive oil, lemon juice, salt and pepper.
- Top with the egg and serve.