Boiled eggs with lentil tabbouleh
4
Points®
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.
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