Tangy Egg And Lentil Salad Recipe

About this recipe

A refreshing and protein-packed salad combining boiled eggs with spiced lentils, fresh vegetables, and a zesty lemon dressing.

Ingredients

• 6 pcs White Eggs
• - Masoor Dal
• 250 g Cucumber
• - Tomato Ketchup
• 500 g Onion
• - Coriander Powder
• 250 ml Lemon Juice Concentrate
• 250 ml Olive Oil
• 100 g Dhaniya Powder
• 100 g Salt
• 50 g Black Pepper
• 1pc Watermelon

Instructions

1. 1. Rinse the red lentils thoroughly under running water and set aside.
2. 2. Boil 500 ml of water in a pot, add the lentils, and cook for 12–15 minutes until tender.
3. 3. Drain the cooked lentils and allow them to cool completely for the salad.
4. 4. Peel the boiled eggs and slice them into quarters for easy serving.
5. 5. Dice the cucumber, tomato, and onion into small pieces and mix them in a large bowl.
6. 6. Chop the fresh coriander leaves finely and add them to the vegetable mixture.
7. 7. In a small bowl, whisk together lemon juice, olive oil, ground cumin, ground coriander, salt, and black pepper to prepare the dressing.
8. 8. Combine the lentils with the vegetable mixture and pour the dressing over the salad.
9. 9. Toss the salad gently to ensure the dressing coats all the ingredients evenly.
10. 10. Arrange the sliced boiled eggs on top of the salad for a visually appealing presentation.
11. 11. Garnish with a few extra coriander leaves and serve immediately.