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Yields:
6 servings
Meal Type:
Salads and Salad Dressings
Rating:
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by Dot

Asparagus and Lentil Salad

This summer salad is so easy prepare and with eggs is just scrumptious.

Ingredients

Directions

  1. Simmer lentils for 20 minutes until tender; drain and set aside.
  2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
  3. Combine lentils, asparagus, chickpeas and arugula leaves.
  4. Add mustard and stir thru, season to taste.
  5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
  6. Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.
  7. Spoon a mound of lentil salad on to each serving plate and top with egg.
42 members have added this recipe to their cookbook.
 

Reviews 
This would be a perfect meal! It has something from all three categories (Proteins, Legumes, Vegetables).
23 Nov 07 by member: healsdata
perfecto
17 Oct 06 by member: Shai

     
 

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Nutrition summary:

There are 320 calories in 1 serving of Asparagus and Lentil Salad.
Calorie break-down: 17% fat, 57% carbs, 26% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
320
 
% Daily Values*
Total Fat
6.29g
8%
Saturated Fat
1.36g
7%
Trans Fat
0g
Polyunsaturated Fat
1.782g
Monounsaturated Fat
1.953g
Cholesterol
141mg
47%
Sodium
184mg
8%
Total Carbohydrate
45.86g
17%
Dietary Fiber
17.6g
63%
Sugars
5.86g
Protein
21.09g
Vitamin D
0mcg
2%
Calcium
90mg
7%
Iron
6.15mg
34%
Potassium
768mg
16%
Vitamin A
59mcg
7%
Vitamin C
4.6mg
5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
16%
of RDI*
(320 calories)
16% of RDI
Calorie Breakdown:
 
Carbohydrate (57%)
 
Fat (17%)
 
Protein (26%)
* Based on a RDI of 2000 calories

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