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Green lentil salad with radishes and soft-boiled eggs

An everyday dish for 2, ready in 20 minutes, around $2.30 a serving. People actually plan it with Popotam, and it's in season in October.

20mintotal
≈ $2.30a serving
374kcalper serving
29gof protein
VegetarianIn season in OctoberFreezes well
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Green lentil salad with radishes and soft-boiled eggs, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Bring the water to a boil

    Fill the saucepan two-thirds of the way with water and bring it to a rolling boil over high heat. Set a bowl of cold water next to it.

  2. Cook the soft-boiled eggs

    Lower the 6 eggs into the boiling water one at a time with the tablespoon. Let them cook for 6 minutes at a lively simmer.

    Tip · Start a timer as soon as the eggs hit the water, and lower them in gently so they don't crack. A few seconds too long and the yolk won't be runny anymore.

  3. Drain and rinse the lentils

    Open the 2 cans of green lentils and pour them into the colander. Rinse them under cold water and let them drain: you should have 240 g total.

  4. Slice the radishes

    Wash the 30 radishes and trim off the greens and the root. Slice them into thin rounds on the cutting board.

  5. Make the vinaigrette

    In the mixing bowl, whisk the 2 tsp of cider vinegar, the 2 tsp of olive oil, the salt and the pepper with a fork.

  6. Cool and peel the eggs

    Take the eggs out of the saucepan and drop them in the bowl of cold water for 2 minutes. Peel them gently.

    Tip · Eggs cooled in cold water are way easier to peel. Start cracking the shell at the round end, where the air pocket is.

  7. Put the salad together

    Add the lentils and radishes to the mixing bowl and toss to coat them in the vinaigrette. Divide between 2 plates and top each one with 3 eggs cut in half.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 374 kcal. 18% comes from carbs, 31% from protein and 49% from fat.

17 gCarbs
29 gProtein
20 gFat
Per serving (the dish for 2, divided by 2)
Energy374 kcal
Protein28.6 g
Carbs16.8 g
of which sugars2.2 g
Fat20.3 g
of which saturated fat4.8 g
Fiber6.5 g
Salt1.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.30 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.59for 2 people
≈ $2.30a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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