Recipes › Lunch

• Lunch
• 30 min
• Gluten-Free
• Pescatarian
• Vegetarian

Greek lentil bowl with eggs and feta

Warm green lentils with roast courgette, feta, soft eggs and tzatziki.

Calories

570

Protein

36 g

Carbs

50 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 120 g Green lentils, dry
• 1 Courgette
• 1 Red bell pepper
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 4 Eggs
• 60 g Feta cheese
• 1 tbsp Lemon juice
• 1 serving Tzatziki

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 210°C (190°C fan). Rinse the lentils and simmer for 20 minutes until tender, then drain.
2. Meanwhile, chop the courgette and pepper, toss with the oil and oregano and roast for 18 minutes.
3. Boil the eggs for 7 minutes, cool in cold water, peel and halve.
4. Toss the lentils with the roasted vegetables and lemon juice.
5. Divide between bowls and top with the crumbled feta, eggs and a spoonful of tzatziki.

More lunch recipes

• Chicken chow mein567 kcal · 43 g protein · 20 min
• Cauliflower rice burrito bowl566 kcal · 45 g protein · 25 min
• Mezze plate566 kcal · 22 g protein · 15 min
• Tofu shawarma bowl578 kcal · 43 g protein · 35 min
• Tempeh and vegetable stir-fry561 kcal · 35 g protein · 20 min
• Poke bowl with tuna561 kcal · 44 g protein · 15 min

Find more like this

• Vegetarian recipes
• Pescatarian recipes
• Gluten-free recipes
• Nut-free recipes
• High-protein recipes
• Quick recipes
• Greek recipes