Egg and Lentil Salad

Ingredients

• 150 g Lentils, boiled, MRSJP
• 2 pcs Egg
• 50 g Baby spinach
• 1 tsp Olive oil
• 1 tsp Mustard
• 1/2 pcs Lemon juice
• 1 g Salt and freshly ground black pepper to taste

Method

1. Combine the cooked lentils, baby spinach, and sliced eggs in a bowl.
2. Mix olive oil, mustard, lemon juice, salt, and pepper for the dressing, then drizzle over the salad.