Egg, pea and lentil salad

A quick, rich salad to accompany any type of dish, especially pascualitas and meatloaf.

Makes 4 large servings and takes 20 minutes, ideal for when you are short on time.


3 cans of lentils
1 can of peas 4 eggs
5 tablespoons mayonnaise
3 tablespoons olive oil
3 hard-boiled eggs
3 tablespoons chopped parsley
1 pinch of salt


I opened the cans of lentils and bees and drained the liquid, then chop the eggs and put everything in a salad bowl, mix and reserve.

Mix until the oil and salt are well integrated in a container, then add the mayonnaise, the chopped parsley and mix everything very well and sprinkle on the salad.

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