Asparagus and Lentil Salad

Ingredients

• 4 large eggsNutrition
• 1/4 tsp pepperNutrition
• 3 tsps or 1 packet dijon mustardNutrition
• 1/4 tsp saltNutrition
• 1/2 tsp vinegarNutrition
• 6 spears large asparagus, choppedNutrition
• 6 leaves arugulaNutrition
• 1 1/4 cups chickpeasNutrition
• 1 cup brown lentilsNutrition

Directions

1. 1Simmer lentils for 20 minutes until tender; drain and set aside.
2. 2Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
3. 3Combine lentils, asparagus, chickpeas and arugula leaves.
4. 4Add mustard and stir thru, season to taste.
5. 5Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
6. 6Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.
7. 7Spoon a mound of lentil salad on to each serving plate and top with egg.

Nutrition per serving

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