Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Lentils, boiled eggs, spinach and cheddar in a sharp mustard dressing. Good for lunch boxes.
Equipment: Small pan; large bowl
Measures and names
Ingredients
- 1 400 g tin of green lentils, drained
- 4 eggs
- 100 g baby spinach
- 1 small red onion, thinly sliced
- 50 g cheddar, cubed
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp mustard
- Salt and black pepper
Method
- Boil the eggs for 8 minutes, then cool under cold water, peel and halve.
- Whisk the oil, vinegar, mustard and some seasoning in a large bowl. Add the lentils and onion and toss.
- Add the spinach and cheese, toss again and top with the eggs.
Swaps and tips
Make the dressing in the bottom of the bowl, then add everything else and toss. It keeps well in the fridge for a packed lunch; add the spinach on the day.
Easy variations
- Use chickpeas instead of lentils
- Add a tin of tuna or mackerel
- Swap the cheddar for feta
- Use rocket or watercress instead of spinach
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 22 g | 9 g | 27 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
