Mediterranean puy lentil salad with eggs and anchovies
This flavorsome, eye-catching Mediterranean puy lentil salad is beyond delicious. An easy, healthy and economical salad loaded with protein, fresh herbs and a garlicky mustard dressing.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: Puy lentil salad
Servings: 2
Author: Katia
Ingredients
1 cup(200 grams)dried puy lentils or other dark lentils(remove debris, rinse and drain)
1 cup(200 grams)cherry tomatoes, cut into halves
2hard-boiled eggs
5anchovy fillets, chopped
1handfulfresh parsley, chopped
1handfulfresh mint, chopped
1handfulfresh chives, chopped(optional)
DRESSING:
2Tbspolive oil or extra virgin olive oil
1Tbspred vinegar
1tspDijon mustard
1garlic clove, finely minced or pressed
1/4tspfine salt, or more to taste
1/8tspblack pepper
1pinchsugar
Instructions
Cook the lentils in salty boiling water until tender, it will take about 20-25 minutes. Do not overcook. Then drain well and set aside in a salad bowl.
Boil the eggs in a saucepan, cover them with cool water and bring to a rolling boil over high heat; when the water has reached a boil, set the timer. For this recipe, I boiled mine for 9 minutes over medium-high heat, they were perfect with a firm egg yolk.
Make the dressing: whisk olive oil, vinegar, mustard, garlic, salt, pepper and a pinch of sugar or put everything in a screw-top jar and shake well.
Add the herbs, half of the chopped anchovies, and the dressing to the lentils and mix well. Crumble the eggs on top and scatter over the rest of anchovies fillets. Sprinkle with fresh mint before serving and another drizzle of olive oil if you like. Enjoy!