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Photo: Leigh Beisch
Active Time:30 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1 ¼cupsdried French green lentils (see Tip), picked over and rinsed
2cupsdiced (1/2-inch) peeled celeriac (celery root)
4slicesbacon, cut crosswise into 1/2-inch strips
2tablespoonswhite-wine vinegar
2largecloves garlic, grated
2teaspoonsground fennel seeds
1teaspoonDijon mustard
½teaspoonkosher salt
½teaspoonground pepper
½cupextra-virgin olive oil
1cupthinly sliced fennel
4large radishes, thinly sliced
6large eggs
DirectionsCook lentils in a large pot of simmering water until tender, about 20 minutes. Drain and spread on a large rimmed baking sheet to cool.Bring 1 inch of water to a boil in the pot fitted with a steamer basket. Add celeriac. Cover and steam until tender, about 10 minutes. Transfer to the baking sheet to cool.Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.Combine vinegar, garlic, ground fennel, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add the lentils and celeriac; toss to coat. Add spinach, fennel and radishes; toss to coat.Bring 2 inches of fresh water to a simmer in the pot. One at a time, crack in eggs, spacing them apart. Simmer until the whites are set and the yolks are still soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate.Serve the lentil salad topped with the eggs and bacon.Tip:Loaded with fiber and protein, French green lentils hold their shape when cooked, making them a good candidate for salads. Find them in natural-foods stores and specialty markets.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Cook lentils in a large pot of simmering water until tender, about 20 minutes. Drain and spread on a large rimmed baking sheet to cool.Bring 1 inch of water to a boil in the pot fitted with a steamer basket. Add celeriac. Cover and steam until tender, about 10 minutes. Transfer to the baking sheet to cool.Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.Combine vinegar, garlic, ground fennel, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add the lentils and celeriac; toss to coat. Add spinach, fennel and radishes; toss to coat.Bring 2 inches of fresh water to a simmer in the pot. One at a time, crack in eggs, spacing them apart. Simmer until the whites are set and the yolks are still soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate.Serve the lentil salad topped with the eggs and bacon.Tip:Loaded with fiber and protein, French green lentils hold their shape when cooked, making them a good candidate for salads. Find them in natural-foods stores and specialty markets.
Cook lentils in a large pot of simmering water until tender, about 20 minutes. Drain and spread on a large rimmed baking sheet to cool.
Bring 1 inch of water to a boil in the pot fitted with a steamer basket. Add celeriac. Cover and steam until tender, about 10 minutes. Transfer to the baking sheet to cool.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.
Combine vinegar, garlic, ground fennel, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add the lentils and celeriac; toss to coat. Add spinach, fennel and radishes; toss to coat.
Bring 2 inches of fresh water to a simmer in the pot. One at a time, crack in eggs, spacing them apart. Simmer until the whites are set and the yolks are still soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate.
Serve the lentil salad topped with the eggs and bacon.
Tip:
Loaded with fiber and protein, French green lentils hold their shape when cooked, making them a good candidate for salads. Find them in natural-foods stores and specialty markets.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)436Calories26gFat30gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
