austrian

Styrian Pumpkin Seed Lentil Salad with Fried Egg

Name: Styrian Pumpkin Seed Lentil Salad with Fried Egg
Yield: 1 serving
Cuisine: austrian
Ingredients: 86 g brown lentils, dry; 54 g egg; 19 g pumpkin seed oil; 19 g pumpkin seeds; 129 g cucumber, diced; 43 g red onion, thinly sliced; 16 g apple cider vinegar; 6 g butter; 1 g bay leaf; 2 g salt; 1 g black pepper

This simmered dish pairs brown lentils, dry with egg, pumpkin seed oil and pumpkin seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

66 g Carbohydrates

30 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

86g brown lentils, dry 303 kcal
1.08 piece (54g) egg 77 kcal
19g pumpkin seed oil 168 kcal
19g pumpkin seeds 5 kcal
129g cucumber, diced 19 kcal
43g red onion, thinly sliced 17 kcal
16g apple cider vinegar 3 kcal
6g butter 43 kcal
1g bay leaf 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

brown lentilsbay leaf
Rinse lentils and simmer in water with bay leaf until tender, 18 to 22 minutes; drain and cool 5 minutes.
pumpkin seed oilpumpkin seedsapple cider vinegarsaltblack pepper
Whisk pumpkin seed oil, apple cider vinegar, salt, and black pepper into a dressing.
brown lentilspumpkin seedscucumberred onion
Toss warm lentils with red onion, cucumber, and half the pumpkin seeds; coat with the dressing.
eggbutter
Heat butter in a small skillet and fry the egg to your liking (sunny side up works well).
brown lentilseggpumpkin seeds
Top the lentil salad with the fried egg and sprinkle with remaining pumpkin seeds.