Lentils as a “Rice Salad


For 2 persons

100 g of green lentils from Puy
2 eggs
1/2 cans of corn
6 sticks of surimi
1 small tomato
1/2 red onion
A dozen black olives
1 bouquet garni
Vinaigrette: 1 tablespoon balsamic vinegar + salt + 1/2 tablespoon wholegrain mustard + 3 tablespoons "garlic and rosemary" oil + pepper

preparation of recipe

Boil a pot of salted water + bouquet garni. Pour in the lentils and cook for 20 minutes. 5 minutes before the end, cook the two eggs (soft). Drain and run under cold water to stop the lentils from cooking, shell the egg and set aside.
Drain half the can of corn. Cut the surimi sticks into rounds, the tomato into cubes and the red onion into strips. Divide the black olives in 2. Chop the parsley.
Prepare the vinaigrette in a small salad bowl (in order of ingredients). Add the lentils and mix well. Then put all the ingredients together. Mix again.
For each plate, serve the salad and place a soft-boiled egg on top, cutting it nicely to let the yolk escape!

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