austrian

Styrian Pumpkin Seed Lentil Salad with Fried Egg

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

58 g Carbohydrates

36 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

74g brown lentils, dry 260 kcal
0.93 piece (46g) egg 66 kcal
17g pumpkin seed oil 150 kcal
17g pumpkin seeds 95 kcal
111g cucumber, diced 17 kcal
37g red onion, thinly sliced 15 kcal
14g apple cider vinegar 3 kcal
6g butter 43 kcal
1g bay leaf 3 kcal
2g salt 0 kcal
1g black pepper 2 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.