At a glance
You're looking at a hearty, protein-packed lentil salad that comes together in about 30 minutes once your lentils are cooked and cooled. The main event involves grating vegetables, hard-boiling eggs, and a quick pan-sauté to bring everything together—nothing tricky here, just straightforward chopping and mixing that makes for a satisfying gluten-free meal.
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Cook the lentils
Soak the lentils in water overnight. In the morning, drain off the water, cover with fresh water and cook until tender. This takes about 15 minutes. Just before they're fully soft, add salt and cook for another 5 minutes or so.
For this step
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Boil the eggs and prep the vegetables
Drain the lentils and tip them into a colander. Leave to cool completely. Meanwhile, hard-boil the eggs and prepare the vegetables. Peel the carrot and grate it on the coarse side of the grater. Cut the pepper into small pieces.
For this step
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Sauté the vegetables and chop the apple
Tip the carrot and pepper into a dry, hot non-stick pan and stir briefly, just until they soften slightly. Chop the eggs, wash the lettuce, dice the apple into small cubes, and mix everything together.
For this step
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