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🍽️ Warm Lentil Salad with Egg and Asparagus

391 kcal · 30 min · 4 servings

Ingredients

• 250 g brown lentils
• 4 radishes
• 4 eggs
• 1 head radicchio
• 1 shallot
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tbsp butter
• 200 g young asparagus (baby asparagus)
• salt
• pepper (from the mill)
• lemon juice
• 2 large tomatoes
• 1 clove of garlic
• 2 dried tomatoes (preserved in oil)
• 2 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp grainy mustard
• salt
• pepper (from the mill)
• sugar
• oregano (for garnish)

Instructions

1. 1. Rinse the lentils under cold water.
2. 2. Place the lentils in a pot with unsalted water.
3. 3. Cook the lentils for about 40 minutes until they are tender but still firm.
4. 4. Wash the radishes thoroughly.
5. 5. Remove the green stems from the radishes.
6. 6. Slice the radishes into very thin rounds.
7. 7. Boil the eggs in a pot of water until they are soft-boiled or hard-boiled.
8. 8. Remove the eggs from the boiling water and rinse them immediately with cold water.
9. 9. Peel the cooled eggs.
10. 10. Cut the peeled eggs into quarters.
11. 11. Halve the radicchio.
12. 12. Remove the hard core from the radicchio.
13. 13. Carefully separate the leaves of the radicchio.
14. 14. Wash the radicchio leaves.
15. 15. Shake the leaves dry.
16. 16. Tear the radicchio leaves into bite-sized pieces.
17. 17. Peel the shallot.
18. 18. Peel the garlic.
19. 19. Finely dice the shallot and the garlic.
20. 20. Heat olive oil and butter in a pan.
21. 21. Sauté the shallot and garlic briefly in the pan.
22. 22. Wash the asparagus.
23. 23. Remove the woody lower ends from the asparagus.
24. 24. Cook the asparagus in the pan for 2 to 3 minutes.
25. 25. Drain the cooked lentils.
26. 26. Add the drained lentils to the pan.
27. 27. Toss the lentils briefly.
28. 28. Season the lentils with salt.
29. 29. Season the lentils with pepper.
30. 30. Add lemon juice to the lentils.
31. 31. Remove the pan from the heat.
32. 32. Wash the fresh tomatoes.
33. 33. Remove the stem base from the fresh tomatoes.
34. 34. Chop the fresh tomatoes finely.
35. 35. Peel the garlic for the vinaigrette.
36. 36. Dice the garlic for the vinaigrette finely.
37. 37. Take about half of the chopped fresh tomatoes.
38. 38. Place the half of the fresh tomatoes into a blender.
39. 39. Add the dried tomatoes to the blender.
40. 40. Add 2 tablespoons of tomato oil to the blender.
41. 41. Add olive oil to the blender.
42. 42. Add the diced garlic to the blender.
43. 43. Add vinegar to the blender.
44. 44. Add mustard to the blender.
45. 45. Season the vinaigrette with salt.
46. 46. Season the vinaigrette with pepper.
47. 47. Add sugar to the blender.
48. 48. Blend the ingredients for the vinaigrette into a sauce.
49. 49. Take the remaining tomato cubes.
50. 50. Fold the remaining tomato cubes into the vinaigrette.
51. 51. Finally, taste the vinaigrette and adjust seasoning.
52. 52. Take the warm lentils.
53. 53. Add the asparagus to the lentils.
54. 54. Add the radicchio to the lentils.
55. 55. Add the radishes to the lentils.
56. 56. Arrange the mixture on a platter.
57. 57. Drizzle the salad with the tomato vinaigrette.
58. 58. Place the eggs on top of the salad.
59. 59. Garnish the salad with fresh oregano.
60. 60. Serve the salad with ciabatta bread.

Nutrition per serving

• kcal: 391
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 34 g