Lentil salad with egg and feta
Hearty Phase 2 salad with lentils, boiled egg and salty feta.
This lentil salad with egg and feta is a hearty dish that fills you up effortlessly. Protein-rich lentils are mixed with fresh cucumber, olive oil and lemon juice, and finished with hard-boiled eggs, crumbled feta and fresh parsley. A salad that feels robust yet remains fresh.
In Phase 2 of the protein diet, you gradually introduce pulses, and lentils are ideal for this. Together with the eggs and feta, they provide well over 28 grams of protein, whilst the lentils contribute slow carbohydrates and substantial fibre. This combination ensures long, stable satiety that fits perfectly with the controlled carbohydrate build-up of this phase.
Lovely with a handful of rocket or cherry tomatoes mixed through for extra colour and freshness. A pinch of cumin or smoked paprika gives this protein-rich salad a warm, earthy undertone.
Zo maak je het
- Boil the eggs for 8 minutes until hard, rinse with cold water and peel them.
- Mix the lentils with cucumber, olive oil, lemon juice, salt and pepper.
- Transfer the salad to a bowl.
- Halve the eggs and place them on top.
- Crumble the feta over and finish with parsley.
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