Soft-boiled eggs with warm lentil tabbouleh
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Fresh flat-leaf parsley
1 cup(s), chopped
½ cup(s), chopped
2 large, chopped
½ medium, thinly sliced
Reduced fat feta cheese
60 g, crumbled
- Bring a saucepan of water to the boil over medium-high heat. Reduce heat to a simmer.
- 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.
- Place lentils in a medium heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain.
- Combine lentils in a large bowl with parsley, mint, tomatoes, onion, oil and lemon juice. Sprinkle with feta and top with halved eggs.