Warm lentil salad, soft-boiled egg and roasted hazelnuts
(in “entry” mode)
4 fresh eggs, left at room temperature
Fresh thyme and 2 bay leaves
A bunch of fresh flat-leaf parsley
3 shallots
80g shelled hazelnuts
Olive oil, vinegar, Dijon mustard, salt, black pepper
Feelgood ingredients
- Lentils : very low in calories, they are ideal for the figure, allow you to stock up on iron and vegetable proteins and help to fight against intestinal sluggishness thanks to their richness in fiber.
- Fresh parsley: it is rich in antioxidants (flavonoids, lutein, beta-carotene) vitamin (C, B9 and K) and minerals (Iron, Calcium, Manganese).
- Shallots: in addition to their aromatic potential, they are rich in vitamins B6, C and A, phosphorus, magnesium, potassium, iron and manganese.
- Mustard: low in fat, it is rich in calcium, phosphorus, potassium and vitamin A and C.
Preparation
Rinse the lentils. Put them in a saucepan in 3 times their volume of cold water, with a few sprigs of thyme and bay leaves. Cook for about 25 minutes from boiling. You will salt them at the end to prevent them from hardening.
Drain them, remove the thyme stems and bay leaves.
Prepare your vinaigrette, well mustarded.
Wash and chop the leaves of the bunch of parsley.
Peel and slice the shallots.
Coarsely crush the hazelnuts (system D: you can put them in a small bag, and tap them briefly with a rolling pin to break them up), brown them over medium-high heat in a pan for about 5 minutes.
Boil a pan of water, carefully place your 4 eggs (with their shells), cook for between 4 and 5 minutes depending on the cooking of the yolk you want (more or less runny).
Take them out of the water, cool them, peel them delicately.
Toss the lentils with the mustard vinaigrette, parsley and shallots.
Arrange on each plate, delicately place an egg on top and sprinkle with the toasted hazelnuts.
