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.

15 min
35 min


  • 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
  • cups finely chopped fresh flat-leaf parsley
  • 2 hard-boiled eggs quartered
  • Greek sea salt to taste


  1. 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.
  2. 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.

Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

Share it if you like it!