Nutty Kale and Parmesan Salad

Name: Nutty Kale and Parmesan Salad with Lentils and Fried Eggs
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Green lentils; 1 Pieces of Vegetable stock cube; 200 Grams of Kale; 40 Grams of Pecan nuts; 30 Grams of Dried cranberries; 45 Grams of Parmesan; 1 Pieces of Shallots; 1 Pieces of Lemon; 20 Grams of Honey; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Organic Eggs; 1 Tbsp of Olive oil; 1 Tsp of Salt

with Lentils and Fried Eggs

Healthy and tasty!

14 Reviews

Cals 463 · Prot 24 · Carbs 45 · Fat 26

Vegetarian

Low Carb

30 min

Nutty Kale and Parmesan Salad with Lentils and Fried Eggs

Healthy and tasty!

14 Reviews

Cals 463 · Prot 24 · Carbs 45 · Fat 26

Vegetarian

Low Carb

Ingredients

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

Organic 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)	1939 / 463
Fats (g)	26.2
of which saturated (g)	6.2
Carbohydrates (g)	45
of which sugars (g)	19.1
Fibers (g)	14.1
Proteins (g)	23.8
Salt (g)	2.8

*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

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.

2 Make dressing

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

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.

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.

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.