Dry green or brown lentils: 80g (1/2 cup), Egg: 50g (1 medium), Cucumber: 50g (1/4 cup, diced), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 30g (1/5 cup, diced), Roasted red pepper (jarred or homemade): 50g (1/4 cup, diced), Kalamata olives: 20g (5-6, pitted and sliced), Olive oil: 5g (1 tsp), Lemon juice: 5g (1 tsp), Garlic: 3g (1 clove, minced), Smoked paprika: 1g (1/4 tsp), Ground cumin: 1g (1/4 tsp), Fresh mint: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Rinse 80g dry lentils and cook according to the package instructions. 2. In a large bowl combine the cooked lentils with 50g diced cucumber, 50g halved cherry tomatoes, 30g diced red onion, 50g diced roasted red pepper, and 20g sliced Kalamata olives. 3. In a small bowl whisk together 4g olive oil, 5g lemon juice, 3g minced garlic, 1g smoked paprika, 1g ground cumin, salt and black pepper to taste. 4. Pour the dressing over the lentil mixture and toss gently, sprinkle 5g chopped fresh mint over the top. 5. In a small non-stick skillet, heat the remaining 1g of olive oil if needed, fry 1 egg to your preferred doneness, season lightly with salt and pepper. 5. Serve the lentil salad with the fried egg placed on top or on the side.
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