Ingredients — what you'll need
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- 2 clove Garlic
- 20 gram Kremže Mustard
- 50 gram Flavored Greek Yogurt
- 160 gram Tuna in Oil
- 8 gram Salt
- 2 piece Spring onion
- 3 gram Black Pepper
- 200 gram Red Lentils
- 400 gram Brown Lentils (Spanish)
- 6 piece Chicken Eggs
- 10 gram Parsley Leaves
Step-by-step method
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.
1/5
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.
Ingredients
- 6 piece Chicken Eggs
- 400 gram Brown Lentils (Spanish)
- 200 gram Red Lentils
- 5 gram Salt
2/5
Chop the eggs
Chop the eggs into pieces. Drain the lentils and let them cool.
3/5
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.
Ingredients
- 160 gram Tuna in Oil