Warm Lentil Salad with Soft-Boiled Eggs

8
3
3
SmartPoints® value per serving
Total Time
0 min
Serves
4
Difficulty
Easy
If you prefer your egg yolks cooked through, add a few minutes to the cook time.

Ingredients

Egg(s)

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

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

Notes

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