Lentil, Tuna & Egg Salad

📝 Ingredients

• 300 g dried green lentils
• 1 bay leaf
• 4 eggs
• 3 tins tuna in spring water (310 g drained)
• 250 g cherry tomatoes
• 2 shallots (about 30 g each)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 20 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Saucepan
• Small saucepan
• Colander
• Mixing bowl
• Whisk
• 4 airtight containers

📖 Steps

1. Rinse the lentils and put them in a saucepan with the bay leaf and three times their volume of cold water. Bring to a boil, then cook for 18 to 20 min over medium heat: they should be tender but stay whole and slightly firm. Add salt at the end of cooking.
2. Meanwhile, bring water to a boil in the small saucepan. Gently lower in the eggs with a spoon and cook for 10 min at a gentle boil. Then put them in very cold water for 5 min and peel.
3. Make the vinaigrette in the salad bowl: very finely chop the shallots, add the mustard, vinegar, salt and pepper. Drizzle in the oil while whisking, until the dressing is thick and smooth.
4. Drain the lentils, remove the bay leaf and tip them, still warm, into the vinaigrette. Mix: warm lentils absorb the dressing better. Leave to cool for 15 min at room temperature, stirring from time to time.
5. Meanwhile, wash the cherry tomatoes and cut them in half. Finely chop the parsley. Drain the tuna by pressing lightly on the lid, then flake it into large chunks with a fork, without mashing it.
6. Add the parsley to the cooled lentils and mix. Taste and adjust the salt and pepper: cold lentils need a little more seasoning. Divide the lentils between the 4 containers.
7. Arrange a quarter of the tuna, a quarter of the cherry tomatoes and a halved egg in each container. Close and store in the fridge: the boxes keep for 3 days. Take them out 10 min before eating so the vinaigrette regains its full flavour.