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6 servings
Meal Type:
Salads and Salad Dressings
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by Dot

Asparagus and Lentil Salad

This summer salad is so easy prepare and with eggs is just scrumptious.



  1. Simmer lentils for 20 minutes until tender; drain and set aside.
  2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
  3. Combine lentils, asparagus, chickpeas and arugula leaves.
  4. Add mustard and stir thru, season to taste.
  5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
  6. Cook 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. Spoon a mound of lentil salad on to each serving plate and top with egg.
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17 Oct 06 by member: Shai
This would be a perfect meal! It has something from all three categories (Proteins, Legumes, Vegetables).
23 Nov 07 by member: healsdata


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Nutrition summary:

There are 320 calories in 1 serving of Asparagus and Lentil Salad.
Calorie break-down: 17% fat, 57% carbs, 26% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 57
Calories 320
% Daily Values*
Total Fat 6.29g 10%
  Saturated Fat 1.36g 7%
  Polyunsaturated Fat 1.782g  
  Monounsaturated Fat 1.953g  
Cholesterol 141mg 47%
Sodium 184mg 8%
Potassium 768mg  
Total Carbohydrate 45.86g 15%
  Dietary Fiber 17.6g 70%
  Sugars 5.86g  
Protein 21.09g  
Vitamin A 47% Vitamin C 46%
Calcium 54% Iron 205%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(320 calories)
16% of RDI
Calorie Breakdown:
Carbohydrate (57%)
Fat (17%)
Protein (26%)
* Based on a RDI of 2000 calories