Friday, 3 April 2015

Lentils and eggs

An easy fridge and cupboard meat free day of a little chopping and slicing, and very little cooking.

I used a can of Merchant Gourmet Puy lentils as the base for this salad, and added some julienned raw carrot, finely sliced and blanched flat beans, chopped coriander leaves, hard boiled eggs, sliced avocado, finely chopped red onion, and some halved cherry tomatoes. 

The dressing was simple, olive oil with lime juice and salt. I didn't add any chili this time, but a finely chopped red chili would go beautifully.

And that is it!! all in the 8 minutes it took to cook the eggs.. :)

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