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quick and done right

Lentil salad with eggs

An everyday dish for 2, ready in 20 minutes, around $1.16 a serving. People actually plan it with Popotam, and it's in season in October.

20mintotal
≈ $1.16a serving
344kcalper serving
21gof protein
VegetarianIn season in OctoberFreezes well
Let's cook

Step-by-step recipe

check things off as you go

  1. Drain the lentils

    Open the can of lentils and tip them into a colander. Rinse them under cold water to get rid of the extra salt and canning liquid.

  2. Cook the eggs

    Put the eggs in the saucepan of cold water. Bring to a boil, then let them cook for 10 minutes over medium heat. Turn off the heat and let them cool in the water for 5 minutes before peeling.

    Tip · For eggs that are easy to peel, plunge them into cold water after cooking and peel them under a trickle of water so no bits of shell stay stuck.

  3. Peel the carrot

    Peel the carrot and cut it into small 5 mm cubes. Set them aside in a bowl.

  4. Slice the onion

    Peel the red onion and cut it into thin slices. Add them to the diced carrot in the bowl.

  5. Mix the veggies

    Add the drained lentils to the bowl with the carrot and onion. Mix gently with a wooden spoon.

  6. Dress the salad

    Drizzle the vinegar and oil over the salad. Add a pinch of salt and pepper. Mix again to spread the dressing evenly.

    Tip · For a bolder flavor, let the salad marinate in the fridge for 10 minutes before serving.

  7. Peel the eggs

    Take the eggs out of the water, peel them and cut them in half lengthwise. Arrange the halves on the lentil salad.

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 344 kcal. 35% comes from carbs, 25% from protein and 34% from fat.

30 gCarbs
21 gProtein
13 gFat
Per serving (the dish for 2, divided by 2)
Energy344 kcal
Protein21.1 g
Carbs30.1 g
of which sugars6.4 g
Fat13 g
of which saturated fat2.5 g
Fiber10.7 g
Salt1.9 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 $1.16 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.32for 2 people
≈ $1.16a 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?

Popotam plans your whole week

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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