About the Recipe
A hearty lentil salad meets an open-faced sandwich. Earthy Puy lentils, sweet beetroot and crunchy carrots are tossed in a tangy mustard dressing, piled onto toasted sourdough and topped with soft eggs and nutty pumpkin seeds toasted in brown butter. A simple, protein-packed lunch with plenty of texture and flavor.
Ingredients
For the salad
1 cup (180 g) cooked Puy lentils
1 cup (180 g) cooked beetroot, diced
1½ cups (150 g) coarsely grated carrots
2 tbsp (8 g) chopped parsley
2 tbsp (6 g) chopped chives
2 spring onions (40 g), finely sliced
For the dressing
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 g) Dijon mustard
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) maple syrup or honey
Salt
Freshly ground black pepper
Brown Butter Pumpkin Seeds
2 tbsp (30 g) butter
¼ cup (30 g) pumpkin seeds
To serve
2 thick slices (180 g) sourdough bread
4 large eggs
Extra chives
Flaky sea salt
Freshly ground black pepper
Preparation
Bring a small saucepan of water to a boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to ice water and peel once cool enough to handle.
Meanwhile, whisk together the olive oil, Dijon mustard, vinegar and maple syrup. Season generously with salt and pepper.
Combine the lentils, beetroot, carrots, parsley, chives and spring onions in a large bowl. Pour over the dressing and toss until everything is evenly coated.
Toast the sourdough until crisp around the edges.
Divide the lentil salad between the slices of toast. Top each with two soft eggs, cut them open and finish with extra chives, flaky sea salt and plenty of black pepper.
Tip: The lentil salad keeps well in the fridge for up to 3 days and is also delicious on its own or spooned into wraps.