Lentil salads are a wonderful option not to stop taking legumes in summer, since the spoon dishes want much less because of the heat. Thank you to the legumes cooked in boat, the work is simplified a lot and, in the blink and Close with an eye, we will have this recipe for lentil salad with rice and egg. The result will be a rich, fresh and healthy dish with which we will enjoy while we take care of our food or diet. You can add this dish to your daily menu as a light and healthy meal, full of fiber and protein. Without more than add, discover recipes how to make lentil salad with rice and egg!
| 🚻 4 Diners | 🕘 10m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make lentil salad with rice and egg: |
| 1 lentil boat (400 g) 50 grams of rice 2 eggs 1 rack carrot 100 grams of soybeans 2 roasted red peppers 3 mini corn cob of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer |
Ingredients to make lentil salad with rice and egg:
1. Open the lentil boat, put them in a drainer and wash them very well under the water jet to remove the remains of the liquid that retains them. Let them drain.
2. In a casserole, put water to heat and, when it boils, add the rice. Remove from time to time until it is cooked. Booking. If you have doubts about this particular procedure, do not stop checking the boiled white rice recipe step by step.
3. On the other hand, prepare the cooked eggs. Put the eggs in a saucepan to the fire and cover them with water. When the water begins to boil, it has 5 minutes and immerse them in cold water. Wait a few minutes before peeling and reserve them.
4. To make the cold and rice lentil salad, put the lentils and rice in a wide salad bowl at room temperature.
5. Pica the cooked eggs and add them. Pick the roast red pepper and incorporate it next to the carrot, soy and celery outbreaks. Part in pieces the corn cobs and incorpore them to the salad along with the drained tuna.
Trick: The amounts of the different vegetables are to taste, so you can add as much as you want.
6. Aliña the fresh salad with olive and salt oil, mix well and put it in the refrigerator if you prefer to serve it cold.
Trick: In this case, we have not added vinegar because the pickles already carry, but you can season the salad to your liking.
7. This summer salad you can serve on any occasion, although it is ideal for the summer season, especially for the hottest days. Ready and eat!
