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Photo of Soft-boiled eggs with warm lentil tabbouleh by WW

Soft-boiled eggs with warm lentil tabbouleh

3 - 6
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
A twist on traditional tabbouleh. Our tasty additions take this salad to the next level.



6 medium

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Fresh flat-leaf parsley

1 cup(s), chopped

Fresh mint

½ cup(s), chopped


2 large, chopped

Red onion

½ medium, thinly sliced

Olive oil

1 tbs

Lemon juice

2 tbs

Reduced fat feta cheese

60 g, crumbled


  1. Bring a saucepan of water to the boil over medium-high heat. Reduce heat to a simmer.
  2. Using a slotted spoon, lower eggs into water. Cook for 5 minutes or until eggs are soft-boiled. Run eggs under cold water until cool enough to handle. Peel.
  3. Place lentils in a medium heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain.
  4. Combine lentils in a large bowl with parsley, mint, tomatoes, onion, oil and lemon juice. Sprinkle with feta and top with halved eggs.


SERVING SUGGESTION: Wholemeal pita bread, warm in microwave on High (100%) for 20 seconds. TIP: If cooking eggs straight from the fridge, increase cooking time to 3-4 minutes. VARIATION: Swap feta for goat’s cheese.