Nutty Kale and Parmesan Salad

with Lentils and Fried Eggs
Healthy and tasty!
92 Reviews
Cals 509 · Prot 28 · Carbs 60 · Fat 29
Vegetarian
Low Carb
Calorie smart
Try Hello Chef Now
30 min
Nutty Kale and Parmesan Salad with Lentils and Fried Eggs
Healthy and tasty!
92 Reviews
Cals 509 · Prot 28 · Carbs 60 · Fat 29
Vegetarian
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Lentils
Green lentils
100 Grams
Vegetable stock cube 15*
1 Piece
Salad
Kale
200 Grams
Pecan nuts 2*
40 Grams
Dried cranberries
30 Grams
Parmesan 4*
45 Grams
Dressing
Shallots
1 Piece
Lemon
1 Piece
Honey
20 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Fried eggs
Eggs 5*
2 Pieces
Olive oil
1 Tbsp
Salt
0.5 Tsp

Allergens

*15 Celery, *2 Tree Nuts, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2129 / 509
Fats (g) 28.6
of which saturated (g) 7.2
Carbohydrates (g) 60
of which sugars (g) 17.8
Fibers (g) 13.6
Proteins (g) 27.9
Salt (g) 2.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil lentils

1 Boil lentils

Bring a pot of water to a boil. Once boiling, add the green lentils and stock cube and cook for 20-25 min or until tender. Drain once tender. Spread the lentils out over a plate to cool.
Make dressing

2 Make dressing

Meanwhile, peel the shallots and slice them into thin rings. In a bowl, combine the shallots with 2/3/4 Tbsp of lemon juice, the honey, olive oil, salt and pepper. Set aside for 20 min.
Prep salad

3 Prep salad

Rinse the kale leaves and tear them directly into a bowl. Discard the hard stem. Toast the pecan nuts and the seed mix in a hot, dry pan for 2-3 min until lightly browned. Roughly chop the toasted pecan nuts. Roughly chop the cranberries. Grate the Parmesan.
Fry eggs

4 Fry eggs

Heat a pan with a drizzle of oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Season with salt.
Toss

5 Toss

Massage the kale for 30 seconds. Add the cooked and drained green lentils, the toasted pecan nuts and seed mix, chopped cranberries and grated Parmesan. Just before serving, add the shallots along with their marinade and toss well.
Serve

6 Serve

Divide the salad among plates and top with the fried eggs.
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