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Salade de lentilles

50mn 2pers facile

This hearty, healthy salad is made with lentils, green beans and hard-boiled eggs. An ideal recipe for a weekday dinner or lunch. Lentils cook quickly and retain their shape. They have a subtle flavor that goes well with chicken and fish.


At Oliviers&Co
Condiment Blanc
Everyday extra virgin olive oil

At the market
1 cup beluga lentils
1.25 cups green beans
4 figs
4 eggs
6 sprigs fresh tarragon
1 tbsp Dijon mustard
1 tbsp honey
7 tbsp hazelnuts
1/2 clove garlic
1 shallot
salt and pepper


In a bowl, crush the garlic, add 2 tbsp olive oil and 1 tbsp vinegar. Stir in mustard, honey, salt and pepper. Set aside.

Cook the lentils in a pan of boiling water (without adding salt) until firm, about 20 minutes. Drain and return to the pan with the finely chopped shallot and sauce.

Cut the beans and blanch for 2 minutes in boiling salted water. They should be crisp. Sauté the green beans for about 5 minutes over medium heat in a frying pan with 1 tbsp olive oil.

Cook the eggs for 8 minutes in a pan of boiling water, transfer immediately to cold water to stop the cooking process, then shell them.

Chop the tarragon and dry-roast the hazelnuts in a frying pan until fragrant.

Place in a bowl with the hot lentils, green beans, halved hard-boiled eggs and quartered figs. Mix gently.

Finish with a drizzle of olive oil and a dash of vinegar.

Oliviers & Co
Genève & Lausanne

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