Protein lettuce salad with eggs, black lentils (Beluga) and tomato
Igor Gjozinski
May 29, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
693g
Time Breakdown
Preparation
25m
Cooking
25m
Total Time
50m
Nutrition
249
Calories
16.1 g
Protein
10 g
Carbs
16.4 g
Fat
Sugar:
6.7 g
Fiber:
3.1 g
Saturated Fat:
6.6 g
Unsaturated Fat:
1.6 g
Trans Fat:
0 g
Cholesterol:
167.4 mg
Sodium:
654.2 mg
Calcium:
91.8 mg
Iron:
0.3mg
Potassium:
423.1mg
Salt:
1.5g
Ingredients
Lettuce
250
Gram
35.0
2.3g
7.4g
0.0g
Egg
180
Gram
117.0
10.0g
0.6g
7.9g
Dry Pork Neck
40
Gram
98.0
11.4g
0.0g
5.8g
goat cheese
25
Gram
115.0
6.9g
0.3g
9.5g
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Fresh lemon juice
20
Gram
2.4
0.0g
0.8g
0.0g
Mustard Dion
5
Gram
3.3
0.2g
0.4g
0.2g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
Tomato
100
Gram
18.0
0.9g
3.9g
0.2g
Onion
60
Gram
27.0
0.6g
6.6g
0.0g
Cooking Instructions
1. Cook the lentils:
Rinse the lentils thoroughly and place them in a pot with water. The water should be twice the volume of the lentils. Add a vegetable bouillon cube and cook for about 25 minutes, or until the lentils are tender. Drain and set aside to cool.
2. Prepare the onion:
Finely slice the small onion into thin halves or strips. Place them in a bowl of cold water with one ice cube. Let them soak until needed—this will mellow their sharpness.
3. Boil the eggs:
Bring a pot of water to a boil. Carefully lower in two eggs using a spoon. Boil for 10 minutes, then transfer the eggs to cold water and let them sit for 5 minutes. Peel and chop into small pieces.
4. Prepare the vegetables:
While the eggs are cooking, wash and chop the lettuce into bite-sized pieces and place it in a large bowl. Dice the tomatoes into small chunks.
5. Prepare the ham:
Cut the smoked ham into small pieces.
6. Assemble the salad:
Drain and squeeze the onions to remove excess water. In the large bowl with the lettuce, add the cooked lentils, chopped eggs, tomatoes, onions, and smoked ham. Season with salt to taste.
7. Make the dressing:
In a small bowl, whisk together the juice of half a lemon, 1 teaspoon of mustard, and 2 tablespoons of oil (cold-pressed sunflower oil or extra virgin olive oil). Mix well and pour over the salad. Toss everything gently to combine.
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Bon appétit!
Protein lettuce salad with eggs, black lentils (Beluga) and tomato
Created on May 29, 2025
Total Time:
50m
Servings: 2
Difficulty: Easy
Category: Salad
Nutrition Facts (per serving)
| Calories: 249 | Protein: 16.1g | Carbs: 10g | Fat: 16.4g |
Ingredients
- 250 Gram Lettuce
- 180 Gram Egg
- 40 Gram Dry Pork Neck
- 25 Gram goat cheese
- 10 Gram Extra virgin olive oil
- 20 Gram Fresh lemon juice
- 5 Gram Mustard Dion
- 3 Gram Salt
- 100 Gram Tomato
- 60 Gram Onion
Instructions
1. Cook the lentils:
Rinse the lentils thoroughly and place them in a pot with water. The water should be twice the volume of the lentils. Add a vegetable bouillon cube and cook for about 25 minutes, or until the lentils are tender. Drain and set aside to cool.
2. Prepare the onion:
Finely slice the small onion into thin halves or strips. Place them in a bowl of cold water with one ice cube. Let them soak until needed—this will mellow their sharpness.
3. Boil the eggs:
Bring a pot of water to a boil. Carefully lower in two eggs using a spoon. Boil for 10 minutes, then transfer the eggs to cold water and let them sit for 5 minutes. Peel and chop into small pieces.
4. Prepare the vegetables:
While the eggs are cooking, wash and chop the lettuce into bite-sized pieces and place it in a large bowl. Dice the tomatoes into small chunks.
5. Prepare the ham:
Cut the smoked ham into small pieces.
6. Assemble the salad:
Drain and squeeze the onions to remove excess water. In the large bowl with the lettuce, add the cooked lentils, chopped eggs, tomatoes, onions, and smoked ham. Season with salt to taste.
7. Make the dressing:
In a small bowl, whisk together the juice of half a lemon, 1 teaspoon of mustard, and 2 tablespoons of oil (cold-pressed sunflower oil or extra virgin olive oil). Mix well and pour over the salad. Toss everything gently to combine.
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Bon appétit!