Lentil Salad with Tuna

Step-by-step method

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At a glance

This protein-packed lentil salad comes together quickly once the lentils and eggs are cooked (the longest part of the process). The key is being gentle when mixing the tender lentils with other ingredients so they stay intact rather than turning mushy, then finishing with garlicky, mustardy seasonings and a yogurt base that ties everything together.

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    Cook the eggs and lentils

    Hard-boil the eggs. Cook both types of lentils until tender – ideally without letting them overcook and turn mushy. Cook them in salted water. I started with the brown lentils first, and once they were almost tender, I added the red lentils.


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  2. 2/5

    Chop the eggs

    Chop the eggs into pieces. Drain the lentils and let them cool.

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    Gently mix in and add the tuna

    Gently combine the eggs and lentils in a bowl. Why gently? So the cooked lentils don't turn into mush. Add the tuna along with its oil.


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Lentil Salad with Tuna

bohynekuchyne
Active time total 50 min
Prep 20 min Cook 30 min

11 Ingredients

5 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

What's in it?

713 kcal

Calories

98 g

Carbohydrates

14 g

Fats

63 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Among plant foods, lentils rank third in protein content. That's great news for vegetarians, but not only them. Which type of lentils you use in this salad is entirely up to you. I used what I had on hand – classic brown lentils, which you can find in any shop, plus red lentils. We're big fans of those.

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