Lentil salad with goat cheese and egg

Lentil salad with goat cheese and egg

What do you need?

  • 250 g cherry tomatoes
  • 200 g green lentils (Du Puy)
  • 2 boxes of quail eggs
  • 2 sprigs of thyme
  • 2 leaves laurel
  • 6 tbsp extra virgin olive oil
  • White wine vinegar
  • 75 g mixed leaf lettuce
  • 2 shallots
  • 2 tbsp red wine vinegar
  • 4 paste goat cheese from 75 g (chevre blanc)
  • 2 el chopped parsley

What are you going to do?

  1. Preheat oven to 220 ⁰C top / bottom heat (200⁰C convection oven).
  2. Cook the lentils with the thyme and bay in 25-30 for several minutes.
  3. Meanwhile, halve the cherry tomatoes and put them on the convex side in the oven dish. Sprinkle the tomatoes with 1 ½ tbsp olive oil and sprinkle with salt and pepper. Roast them in a preheated oven for 15-20 minutes.
  4. Bring water with a dash of white wine vinegar to a boil in a saucepan. Poach the quail eggs in this.
  5. Mix the lettuce with half of the shallots, 3 el olive oil, 1 el red wine vinegar, salt and pepper. Divide the salad over the dishes. Place a small slice of goat cheese on each plate.
  6. Cover the warm lentils with the rest of the olive oil and shallots, red wine vinegar and 1 el parsley and spread over the dishes.
  7. Put a poached quail egg on top and garnish with the tomatoes. Sprinkle some salt, pepper and the rest of the parsley over the tomatoes.
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Lentil salad with goat cheese and egg
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