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Photo of Boiled eggs with lentil tabbouleh by WW

Boiled eggs with lentil tabbouleh

4
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Egg, whole, raw

6 medium, raw

Green or Brown Lentils, cooked

1 can(s), large, drained, rinsed and drained

Parsley, fresh

6 sprig(s), fresh, flat-leaf

Mint, Fresh

4 sprig(s), chopped

Tomato

2 large, chopped

Red onion

½ small, thinly sliced

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Light feta cheese

60 g

Wholemeal Pitta Bread

2 medium, halved

Instructions

  1. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs using a slotted spoon and cook for 3-4 minutes. Drain the pan then fill again with cold water and set aside for a few minutes to allow the eggs to cool, then peel.
  2. Put the lentils into a medium heatproof bowl. Cover with boiling water. Set aside for 1 minute, then drain.
  3. Put the lentils in a large bowl with the parsley, mint, tomatoes, red onion, olive oil and lemon juice and mix well. Transfer to a serving platter. Halve the eggs and arrange them on top of the tabbouleh, then crumble over the feta.
  4. Warm the halved pittas in the microwave on high for 20 seconds, then serve with the tabbouleh and eggs.

Notes

Always use a kitchen timer when soft-boiling eggs, or you run the risk of over-cooking them.

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