Lentil Tabbouleh with Crumbled Eggs
FUN FACT: Lentil soup is the most traditional way in the Greek kitchen to cook this ancient pulse. But even the humble lentil has evolved and is now used in more sophisticated dishes, playing off tradition but totally modern, too. This easy salad is one example.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
35 min
Ingredients
- ½ pound 230 g small green or brown lentils
- 1 medium-size ripe tomato seeds removed and diced
- 1 medium-size bell pepper seeds removed and coarsely chopped
- 1 large onion coarsely chopped (about 1 cup)
- 2 scallions trimmed and washed, cut into thin rounds
- 1 large garlic clove peeled and minced
- ¼ cup extra virgin Greek olive oil
- 2 to 4 Tbsp red wine vinegar
- 1½ cups finely chopped fresh flat-leaf parsley
- 2 hard-boiled eggs quartered
- Greek sea salt to taste
Instructions
-
Rinse and drain the lentils. Place them in a large pot covered with about 2 inches (5 cm) of water and bring to a boil. Season with salt. Simmer over gentle heat, uncovered, for 20 to 25 minutes, until the lentils are tender but al dente. As they simmer, skim the foam from the surface. Drain and cool.
-
In a large salad bowl, combine the lentils with the diced tomato, pepper, onion, scallion, and garlic. Toss to combine. Add olive oil and vinegar and toss again. Taste and adjust seasoning with additional salt if necessary. Garnish with parsley and hard-boiled eggs and serve immediately.
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