Lentil salad with poached egg and broccoli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook lentils. In parallel prepare vinaigrette with oil, vinegar, mustard, a bit of lemon zest and juice. Salt and pepper.

Step 2

Finely dice shallots. Heat butter or olive oil in a pan and add shallots for 2-4 minutes until translucent. Add shallots to vinaigrette

Step 3

Once cooked, drain lentils. While still warm, add vinaigrette. Let sit for 10-15 minutes and add more lemon juice or salt as needed.

Step 4

In parallel, prepare bimi: cook for 2-3 minutes, dry and transfer to a hot pan to roast on both sides. Add salt and chili flakes to taste

Step 5

Poach egg for 5 minutes

Step 6

Add everything to one plate and add fresh parsley