Warm Lentil Salad

August 29, 2012

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 Warm Lentil Salad
This is a Leptin Diet® Approved Recipe because it's high protein and high fiber and it uses herbs, fresh vegetables, and olive oil.

• 4 oz lentils de puy
• 1 tbsp. olive oil
• 2 carrots, unpeeled and chopped
• 1 celery stalk, chopped
• 1 leek, white and light green parts chopped
• 1 tsp. dried tarragon
• ½ tsp. dried thyme
• Sea salt and ground pepper
• 2 organic chicken thighs (boneless), cubed
• 1 tbsp. champagne vinegar
• 2 tbsp. olive oil
• 1 tbsp. dijon mustard
• 2 eggs

Put enough water in a saucepan to cover the lentils by at least 1/2 inch and bring to a boil. Add lentils. Reduce heat, cover and simmer until tender, about 20 minutes. Drain.
In a skillet heat the olive oil over medium-high heat. Add the carrots, celery, leeks, tarragon, thyme. Season with sea salt and pepper. Add chicken thigh. Saute until the carrots are tender and chicken is cooked, about 8-10 minutes. Remove from the skillet and set aside.
Return the lentils to the saucepan they were cooked in. Add the vegetables and chicken to the lentils. Mix the champagne vinegar, olive oil, and mustard together. Stir into the lentils and coat. Cover to keep warm while cooking eggs.
Cook the eggs sunnyside up (leaving part of the yolk runny). Divide the lentils between two dishes and top each with an egg.
Makes 2 servings, 40 minutes

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