Soft-boiled eggs with warm lentil tabbouleh
3
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A twist on traditional tabbouleh. Our tasty additions take this salad to the next level.
Ingredients
Egg(s)
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
Tomato(es)
2 large, chopped
Red onion
½ medium, thinly sliced
Olive oil
1 tbs
Lemon juice
2 tbs
Reduced fat feta cheese
60 g, crumbled
Instructions
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.
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