Parsley, Egg and Lentil salad

This high protein salad is not only beautiful but just as delicious. Perfect for all your vegan friends

Average: 2 (1 vote)


250 g  large lentils
1 medium ripe tomato, seeds removed, and diced
1 medium 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 clove garlic, peeled and minced
1 1/2 cups finely chopped fresh flat-leaf parsley
2 hard boiled eggs, quartered
1/4 cup olive oil
2-4 tbs red wine vinegar
salt to taste



1.  Rinse and drain the lentils. Place them in a large pot covered with about two inches of water and bring to a boil.

2.  Simmer over gentle heat, uncovered, for about 20-25 minutes, until the lentils are tender but al dente. Drain and cool.

3.  In a large salad bowl, combine the lentils with the diced tomato, pepper, onions, scallion and garlic. Toss to combine.

4.  Add olive oil and vinegar and toss again. Garnish with parsley and hard-boiled eggs and serve immediately.


You may add crumbled feta cheese for extra taste