Lunch

Lentil, Egg and Feta Salad

Name: Lentil, Egg and Feta Salad
Total time: 15 min
Yield: 2 servings
Ingredients: 250g pouch cooked Puy lentils; 4 eggs; 100g feta cheese, crumbled; 1/2 cucumber, diced; 150g cherry tomatoes, halved; 1/4 red onion, finely chopped; 1 tbsp olive oil; 1/2 lemon

Puy lentils with jammy eggs, feta, cucumber, tomato and a lemon dressing.

Lentil salad with fresh herbs and tomato

15 minServes 2495 kcal per serving

What you need

250g pouch cooked Puy lentils
4 eggs
100g feta cheese, crumbled
1/2 cucumber, diced
150g cherry tomatoes, halved
1/4 red onion, finely chopped
1 tbsp olive oil
1/2 lemon

How to make it

Step 1
Boil the eggs for 7 minutes, cool in cold water and peel.
Step 2
Mix the lentils with cucumber, tomatoes and onion.
Step 3
Dress with oil, lemon juice and seasoning.
Step 4
Top with halved eggs and feta.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	495 kcal
Protein	32 g
Carbohydrate	26 g
Fat	29 g

This recipe fits these eating styles by the numbers and the ingredients: Low carb, High fat, Mediterranean, High protein.

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Last updated 24 September 2026