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Lentil salad with eggs and carrots

An everyday dish for 2, ready in 35 minutes, around $0.95 a serving. People actually plan it with Popotam, and it's in season in October.

35mintotal
≈ $0.95a serving
351kcalper serving
21gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Lentil salad with eggs and carrots, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Hard-boil the eggs

    Put the eggs in a saucepan of cold water, bring to a boil, then cook for 8 min at a simmer.

    Tip · Put the eggs in cold water from the start and count the 8 min from when it boils: they come out hard-boiled without the yolk turning green.

  2. Cool the eggs

    Drain the eggs and run them under cold water to stop the cooking.

  3. Peel the carrots

    Peel the carrots, then cut them into small dice or thin rounds so they cook fast.

  4. Slice the red onion

    Peel the red onion and cut it into thin slices.

  5. Cook the carrots

    Heat half the olive oil in the skillet over medium heat, then sauté the carrots for 8 min, stirring, until tender.

  6. Add the onion

    Add the onion to the skillet with the carrots and cook for 3 min, stirring, until translucent.

  7. Drain the lentils

    Pour the can of lentils into the colander and rinse them under cold water. Let them drain well.

  8. Dress the salad

    In the large bowl, add the cooked carrots and onion, then the lentils, the vinegar, the other half of the olive oil, the salt and the pepper. Mix well.

    Tip · Mix in the lentils while the veggies are still warm: they soak up the vinaigrette better and the salad has way more flavor.

  9. Peel and serve

    Peel the eggs, cut them in half and set them on the salad. Serve right away or warm.

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 351 kcal. 36% comes from carbs, 24% from protein and 34% from fat.

31 gCarbs
21 gProtein
13 gFat
Per serving (the dish for 2, divided by 2)
Energy351 kcal
Protein21.3 g
Carbs31.4 g
of which sugars7.6 g
Fat13.1 g
of which saturated fat2.6 g
Fiber11.5 g
Salt1.7 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 $0.95 a serving, adding up the average prices of the ingredients you need to buy.

≈ $1.91for 2 people
≈ $0.95a 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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