FRIJE

Name: Lentil and Soft-Boiled Egg Tabouleh - 5 servings
Prep time: 5 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 6 egg; 400 g of canned lentil; 1 stalk of parsley; 1 leaf of fresh mint; 2 tomato; 0.5 red onion; 1 tablespoon of olive oil; 2 tablespoon of lemon juice; 60 g of feta; 2 pita bread

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Lentil and Soft-Boiled Egg Tabouleh - 5 servings

Vegetarian Weight Watchers WW Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 5 minutes

Cost per serving: 0,89 €

Energy: 376 kcal / serving

Nutritional score:

Instructions

1. Bring water to a boil in a saucepan, then reduce to a simmer. Gently lower the eggs into the water using a slotted spoon and cook for 5 to 6 minutes. Remove the hot water from the saucepan, fill it with cold water, and let the eggs cool for a few minutes before peeling them.
2. Place the lentils in a heat-resistant container. Cover with boiling water, let sit for 1 minute, then drain.
3. Put the lentils in a large salad bowl with the parsley, mint, tomatoes, red onion, olive oil, and lemon juice. Mix well and transfer to a serving dish. Cut the eggs in half, arrange them on top of the tabouleh, and sprinkle with crumbled feta cheese. Serve with toasted pita bread.