Warm Lentil Salad with Soft-Boiled Eggs
1 medium clove(s), minced
Extra virgin olive oil
Fresh lemon juice
2 cup(s), well-drained
¾ cup(s), flat leaf-variety, chopped
Fresh mint leaves
¾ cup(s), chopped
4 medium, seeded and chopped
Uncooked red onion(s)
½ medium, thinly sliced
Crumbled feta cheese
- Bring a saucepan of water to a boil over medium-high heat. Reduce heat to a simmer.
- 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.
- 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.
- Serving size: about 1 1/3 cup lentil mixture and 3 egg halves