Rich in plant-based protein and healthy fats, this beluga lentil, feta, avocado, and poached egg is a nutritious option, perfect for a balanced, gluten-free meal. Originating from North American healthy cuisine, it combines lentils , avocado , cherry tomatoes , and a poached egg . Ideal for a quick lunch or light dinner, this salad is also an excellent choice for athletes and those who enjoy healthy meals. The lemony vinaigrette adds a touch of zest. In addition to being delicious, this recipe is rich in fiber, protein, and healthy fats . Easy to prepare, it adapts to the seasons and can be garnished with fresh herbs like parsley or cilantro. A healthy, flavorful dish, perfect for a gluten-free meal!

Beluga lentil salad with feta, avocado and poached egg: a blend of flavors and textures

UNITED STATES

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Preparation time: 10 minutes Cooking time: 22 minutes Total time 32 minutes

Difficulty: Beginner Servings: 2 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Portions

• 150g beluga lentils

• 1 ripe avocado
• 100g of crumbled feta cheese
• 10 cherry tomatoes cut in half
• 2 eggs
• ¹⁄₂ thinly sliced ​​red onion
• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• 1 tsp mild mustard (gluten-free)
• Salt, pepper

Preparation

1. To cook the lentils: Rinse the beluga lentils and then cook them in a saucepan of boiling water for about 20 minutes according to the package instructions. Drain and let cool.

2. To prepare poached eggs: I cook them in the microwave: put warm water in a ramekin with a teaspoon of white vinegar. Crack the egg into the ramekin. Cover with a microwave-safe lid. Cook for 45 to 50 seconds, then 30 seconds, then 20 seconds, checking for doneness each time (the white should be cooked and the yolk should remain runny). Remove the egg with a slotted spoon. Repeat for the remaining eggs.

3. Prepare the vinaigrette: Mix together the olive oil, lemon juice, mustard, salt and pepper.
4. To assemble the salad: In a salad bowl, mix the cooled lentils, sliced ​​onion, cherry tomatoes and diced avocado.
5. Add the feta: Sprinkle the salad with crumbled feta and drizzle with vinaigrette.

6. To serve: Divide the salad among the plates and place a poached egg on top. Enjoy immediately.

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