Recipes
Lunch

Lentil salad with eggs and feta

Firm green lentils, hard-boiled eggs and feta in a mustard vinaigrette; a filling meatless salad that tastes even better the next day.

Lentil salad with eggs and feta

Vegetarian Budget Mediterranean High protein

Prep
10 min
Cooking
25 min

Per serving

1,297 kcal

Protein
74 g
Carbs
118 g
Fat
62 g
Fibre
21 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

4 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Dry lentils, green or brown, rinsed 600 g ≈ 3 ¼ cups
  • Eggs 16 large 800 g
  • Cucumber, diced 480 g ≈ 4 ½ cups
  • Tomatoes, diced 640 g ≈ 3 ½ cups
  • Onion, red onion, finely chopped 160 g ≈ 1 cup
  • Fresh parsley, chopped 80 g ≈ 1 ¼ cups
  • Feta cheese, crumbled 240 g ≈ 1 ½ cups
  • Olive oil 8 tbsp 110 g
  • Lemon juice 8 tbsp 120 g
  • Mustard, Dijon 2 ½ tbsp 40 g
  • Salt 1 ½ tsp
  • Black pepper 1 ½ tsp

Steps

  1. Cover the lentils with 3 cm of water in a pot, bring to a boil, then simmer uncovered for 20–25 minutes, until tender but still holding their shape. Drain and rinse under cold water.
  2. Meanwhile, lower the eggs into a small pot of boiling water and cook for 10 minutes. Cool them in cold water, peel and cut into quarters.
  3. In a large bowl, whisk the oil, lemon juice, mustard, salt and pepper.
  4. Add the lentils, cucumber, tomato, red onion and parsley and toss to coat.
  5. Top with the eggs and feta.

Tip: Cook a big pot of lentils on the weekend; plain cooked lentils keep 4 days in the fridge.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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