Warm Lentil Salad with Soft-Boiled Eggs

Total Time
0 min
If you prefer your egg yolks cooked through, add a few minutes to the cook time.



6 item(s)

Dijon Mustard

1 tsp

table salt

¾ tsp

ground cumin

1 tsp

garlic clove(s)

1 medium clove(s), minced

extra virgin olive oil

1 Tbsp

fresh lemon juice

2 Tbsp

cooked lentils

2 cup(s), well-drained

fresh parsley

¾ cup(s), flat leaf-variety, chopped

fresh mint leaves

¾ cup(s), chopped

plum tomato(es)

4 medium, seeded and chopped

uncooked red onion(s)

½ medium, thinly sliced

crumbled feta cheese

2 oz


  1. Bring a saucepan of water to a boil over medium-high heat. Reduce heat to a simmer.
  2. Use a slotted spoon to lower eggs into water. Cook for 5 minutes or until soft boiled. Run eggs under cold water until cool enough to handle; peel.
  3. In a large bowl, whisk together mustard, salt, cumin, garlic, oil, and lemon juice. Add lentils; toss to combine. Stir in parsley, mint, tomatoes, and onion. Sprinkle with feta; top with halved eggs.
  4. Serving size: about 1 1/3 cup lentil mixture and 3 egg halves


Suggestion: Serve with pita bread (will increase the recipes' SmartPoints value).

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