Warm Lentil Salad with Soft-Boiled Eggs
3
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
If you prefer your egg yolks cooked through, add a few minutes to the cook time.
Ingredients
Egg
6 item(s), large
Dijon mustard
1 tsp
Table salt
¾ tsp
Ground cumin
1 tsp
Garlic
1 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
4 medium, seeded and chopped
Red onion
½ medium, thinly sliced
Crumbled feta cheese
2 oz
Instructions
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
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