Beluga-Linsen-Frühstückssalat mit Toast
- Rinse beluga lentils 200 g. Cover with plenty of water in a pot, bring to a boil, reduce to a simmer, cook uncovered ⏲ 20 minutes until tender but still holding shape — don't overcook into mush. Drain well. Skip this step if using pre-cooked or canned lentils.
- While still warm, toss the lentils with olive oil 60 ml, lemon juice 25 ml, shallot 1, and dill 60 g in a large container. Season with salt and black pepper. Cover and refrigerate — keeps well 4 days.
- Each morning: scoop about 150 g of the lentil mixture into a bowl. Stir in tomato 1.
- Cook egg 1 soft-boiled (lower into simmering water, ⏲ 6.5 minutes, then into an ice bath, peel) or poached (simmer water with a splash of vinegar, swirl, drop in egg, ⏲ 3 minutes).
- Toast bread 1 while the egg cooks.
- Top the lentils with the halved egg, season the yolk, serve the toast alongside. Add feta 30 g or olives if using.
Serves 1