Nutty Kale and Parmesan Salad

with Lentils and Fried Eggs

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Instructions

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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.

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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.

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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.

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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.

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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.

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6 Serve

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

Tips for fussy eaters

Serve the components separately and let them build their own salads. Serve with pasta to make this dish extra appealing!

Pro tip

Dress your salad just before serving, otherwise it will go soggy!

Healthy and tasty!

Cooking Time: 30 min

Cals 693.2 · Prot 34.8 · Carbs 80.9 · Fat 32.5

Ingredients

Number of people

Lentils

Green lentils 100.00 Grams
Vegetable stock cube 1.00 Pieces

Salad

Kale 200.00 Grams
Seed mix (pumpkin, sunflower, sesame) 30.00 Grams
Pecan nuts 40.00 Grams
Dried cranberries 30.00 Grams
Parmesan 45.00 Grams

Dressing

Shallots 1.00 Pieces
Lemon 1.00 Pieces
Honey 20.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Fried eggs

Eggs 2.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp

Healthy and tasty!

Cooking Time: 30 min

Cals 693.2 · Prot 34.8 · Carbs 80.9 · Fat 32.5

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

6 Serve

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

Tips for fussy eaters

Serve the components separately and let them build their own salads. Serve with pasta to make this dish extra appealing!

Pro tip

Dress your salad just before serving, otherwise it will go soggy!

Ingredients

Number of people

Lentils

Green lentils 100.00 Grams
Vegetable stock cube 1.00 Pieces

Salad

Kale 200.00 Grams
Seed mix (pumpkin, sunflower, sesame) 30.00 Grams
Pecan nuts 40.00 Grams
Dried cranberries 30.00 Grams
Parmesan 45.00 Grams

Dressing

Shallots 1.00 Pieces
Lemon 1.00 Pieces
Honey 20.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Fried eggs

Eggs 2.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
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