Beluga-Linsen-Frühstückssalat mit Toast

Version v3 current · History (1)

Serves 1

Ingredients

• 200 g beluga lentils (dried; or 600 g pre-cooked/canned, drained and rinsed)
• 60 ml olive oil
• 25 ml lemon juice
• 1 shallot (finely diced)
• 60 g dill (chopped; or parsley)
• salt
• black pepper
• 1 tomato (diced, added fresh — do not batch, goes watery/mushy in storage)
• 1 egg
• 1 bread (wholegrain slice)
• 30 g feta (crumbled, optional)
• olives (optional)

Steps

1. 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.
2. 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.
3. Each morning: scoop about 150 g of the lentil mixture into a bowl. Stir in tomato (1).
4. 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).
5. Toast bread (1) while the egg cooks.
6. Top the lentils with the halved egg, season the yolk, serve the toast alongside. Add feta (30 g) or olives if using.