Moroccan lentil, feta and egg salad

    The subtle spices of Morocco raises the flavour of this warm lentil salad to the next level. Served with soft boiled eggs and pitta, it makes a great weekend lunch.

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 small red onion, thinly sliced
    • 1 clove garlic, crushed
    • 3 teaspoons Moroccan spice mix
    • 400g cooked brown lentils
    • 2 tablespoons lemon juice
    • 2 tomatoes, diced
    • fresh coriander leaves, chopped
    • 125g Feta cheese, crumbled
    • 4 soft-boiled eggs
    • 2 large pitta bread, warmed, torn

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the oil in a medium frying pan over medium heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Add the spice mix and cook, stirring, for 1 minute. Add the cooked lentils and cook, stirring, for 2 minutes or until heated through. Remove from the heat. Stir in the lemon juice.
    2. Transfer the lentil mixture to a large bowl. Add the tomato and fresh coriander; toss to combine.
    3. Divide the lentil salad among serving plates. Sprinkle with the feta. Halve the soft-boiled eggs and place on the salad. Serve the salad with the warm pitta bread.

    Packed lunch:

    To take to work, pack the lentil mixture, other salad ingredients, boiled egg and bread all separately. Warm the lentil mixture in the microwave before adding the other components.

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