At a glance
You'll spend most of the time cooking lentils that have soaked overnight, then bring everything together in about 25 minutes by quickly sautéing vegetables, hard-boiling eggs, and tossing it all with fresh greens and apple. The trickiest part is making sure the lentils cool completely before mixing, but after that it's smooth sailing—just season to your taste and you've got a hearty, satisfying salad ready to go.
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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. Shortly before they're fully soft, add salt and cook for another 5 minutes or so.
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Boil the eggs and prepare the vegetables
Drain the lentils through a sieve and leave to cool completely. Meanwhile, hard-boil the eggs and prepare the vegetables. Peel the carrot and grate it on a coarse grater. Cut the pepper into pieces.
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Sauté the vegetables and dice 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, cut the apple into small cubes, and mix everything together.
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