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

648 kcal

Protein
37 g
Carbs
59 g
Fat
31 g
Fibre
10 g

In these plans

Ingredients

3 servings

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

  • Dry lentils, green or brown, rinsed 230 g ≈ 1 ¼ cups
  • Eggs 6 large 300 g
  • Cucumber, diced 180 g ≈ 1 ¾ cups
  • Tomatoes, diced 240 g ≈ 1 ¼ cups
  • Onion, red onion, finely chopped 60 g ≈ ½ cup
  • Fresh parsley, chopped 30 g ≈ ½ cup
  • Feta cheese, crumbled 90 g ≈ ½ cup
  • Olive oil 3 tbsp 40 g
  • Lemon juice 3 tbsp 45 g
  • Mustard, Dijon 1 tbsp 15 g
  • Salt ½ tsp
  • Black pepper ¾ 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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