Moroccan Lentil, Feta and Egg Salad

    25 minutes

    The subtle spices of Morocco raises the flavour of this warm lentil salad to the next level. 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.

    4 people made this

    Serves: 4 

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

    Preparation: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 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 coriander and 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 pita bread.

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