Photo of Boiled eggs with lentil tabbouleh by WW

Boiled eggs with lentil tabbouleh

Points® value
Total Time
10 min
5 min
5 min


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


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


  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. 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.


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