Warm salad with lentils and poached egg

 

I came up with this salad for myself personally and I cook several variations, playing with the proportions. There may be a little more lentils in it, and then it is already the main dense dish rich in protein. If the balance shifts towards salad leaves, a wonderful original and not boring snack comes out. I hope you enjoy it too! Ingredients: 2/3 cup green lentils 1.5 cups pumpkin diced into medium cubes (sweet potatoes are a great alternative to pumpkin) any green salad pine nuts/pumpkin seeds olive oil 2-4 eggs Refill -2 tsp tahini 2 tsp lemon juice 1.5 tsp maple syrup 1.5 tsp soy sauce Preparation: Cut the pumpkin (sweet potato) into 2x2 cm cubes. Arrange the cubes on a baking sheet, lightly sprinkle with oil. Bake for 10 minutes in a hot oven in the grill mode. Heat the nuts in a dry frying pan for 3-4 minutes until the oil is released. Prepare the dressing. Combine all the ingredients in a spacious salad bowl. Top with poached eggs. By the way There are several ways to cook a poached egg.: Place the cooking ring in a deep saucepan with slightly boiling water and carefully crack the egg into it. Break the egg into a ladle, and gradually immerse the ladle in boiling water. Break the egg into cling film, tie it up and cook in it.