Name: Mediterranean Braised Lentils with Poached Egg Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 carrot, peeled and finely diced; 1 celery stalk, finely diced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1 cup brown or green lentils, rinsed; 2 tablespoons tomato paste; 1 (14.5-ounce) can diced tomatoes; 3 cups vegetable broth; Salt and pepper, to taste; 4 large eggs; 1 tablespoon white vinegar (for poaching); Chopped fresh parsley, for garnish; Crumbled feta cheese (optional); Crusty bread for serving (optional)

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If you’re craving a cozy, flavor-packed vegetarian meal that feels as nourishing as it looks, Mediterranean Braised Lentils with Poached Egg is about to become your new favorite. This dish combines hearty lentils simmered in a fragrant tomato broth with warm spices, tender vegetables, and the luxurious finish of a perfectly poached egg on top. It’s a bowlful of Mediterranean sunshine that’s both comforting and light, and it’s just as perfect for a weeknight dinner as it is for a weekend brunch.

Mediterranean Braised Lentils with Poached Egg Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, relying on fresh vegetables, pantry staples, and a handful of bold Mediterranean spices. Every ingredient plays a key role, adding either depth, brightness, or a pop of color that makes Mediterranean Braised Lentils with Poached Egg truly special.

Olive oil: The heart-healthy base that brings out the flavors of the aromatics and lends a lovely richness.
Yellow onion: Diced small for sweetness and depth in every spoonful.
Garlic: Essential for building that classic Mediterranean aroma; mince it fresh for the best results.
Carrot: Adds gentle sweetness and color; dice it finely so it melts into the lentils.
Celery stalk: Balances the carrot’s sweetness with its subtle earthiness and crunch.
Ground cumin: Earthy and warm, this spice is the backbone of the flavor profile.
Smoked paprika: Infuses the dish with a subtle smokiness and gorgeous red hue.
Dried thyme: Brings a gentle herby note that ties together the vegetables and spices.
Brown or green lentils: Rinsed well; these hold their shape beautifully and soak up the flavors.
Tomato paste: Gives richness and depth to the braising liquid.
Canned diced tomatoes: Adds body and a burst of tanginess to the stew.
Vegetable broth: The foundation for simmering everything together; use a flavorful one for best results.
Salt and pepper: For seasoning and balancing all the flavors.
Large eggs: The crowning glory—perfectly poached for a silky, runny yolk.
White vinegar: Helps the eggs hold their shape as they poach to tender perfection.
Fresh parsley (for garnish): Adds a fresh, vibrant finish right before serving.
Crumbled feta cheese (optional): For a salty, tangy bite; totally optional but highly recommended.
Crusty bread (optional): Ideal for mopping up every last bit of sauce and yolk.

How to Make Mediterranean Braised Lentils with Poached Egg

Step 1: Sauté the Vegetables

Heat the olive oil in a large skillet or saucepan over medium heat. Toss in the diced onion, garlic, carrot, and celery, and sauté them for about 5 to 6 minutes. You’re looking for the veggies to soften and start building a fragrant, savory base—don’t rush this part! The gentle sweating releases all those sweet and earthy flavors that set the stage for your Mediterranean Braised Lentils with Poached Egg.

Step 2: Add the Spices

Sprinkle in the ground cumin, smoked paprika, and dried thyme. Stir the spices into the softened vegetables and let them toast for about a minute. This quick step wakes up the spices, infusing the oil and veggies with their aromatic warmth. Your kitchen should already start to smell incredible!

Step 3: Stir in Lentils and Tomato Paste

Add the rinsed lentils and tomato paste. Stir everything together so the lentils are well coated, and the tomato paste is distributed evenly. This helps the lentils absorb those deep, savory flavors right from the start.

Step 4: Simmer with Tomatoes and Broth

Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Give it all a good stir, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 to 35 minutes. Stir occasionally and keep an eye on the liquid—by the end, the lentils should be tender, and the whole mixture should have thickened into a luscious stew. Season generously with salt and pepper to taste.

Step 5: Poach the Eggs

While your lentils are finishing up, bring a small saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3 to 4 minutes, just until the whites are set and the yolks are still runny. Use a slotted spoon to lift the eggs out and let them drain briefly on a paper towel.

Step 6: Serve and Garnish

To serve Mediterranean Braised Lentils with Poached Egg, ladle the warm lentils into bowls. Top each with a poached egg, a shower of fresh parsley, and a sprinkle of crumbled feta if you like. Don’t forget a slice of crusty bread on the side—it’s perfect for soaking up all the delicious sauce and runny yolk.

How to Serve Mediterranean Braised Lentils with Poached Egg

Garnishes

A shower of chopped fresh parsley adds a burst of color and bright herbal notes, while a sprinkle of crumbled feta cheese gives a creamy, tangy finish. A drizzle of really good olive oil or a pinch of chili flakes can make the dish feel restaurant-worthy, right in your own kitchen.

Side Dishes

This dish is hearty enough to stand alone, but it’s even better with some sides. Think about a fresh arugula salad with lemony vinaigrette, marinated olives, or a platter of roasted Mediterranean vegetables. And of course, a few thick slices of crusty bread are a must for scooping up every last bit of those saucy lentils.

Creative Ways to Present

Try serving Mediterranean Braised Lentils with Poached Egg in individual shallow bowls for an elegant dinner party main, or pile everything onto toasted rustic bread for a stunning open-faced sandwich. For brunch, serve the lentils in mini cast-iron skillets and let everyone break into their own perfectly poached egg.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Braised Lentils with Poached Egg store beautifully (just keep the eggs and lentils separate). Let the lentil mixture cool completely, then refrigerate in an airtight container for up to 4 days. Poach fresh eggs just before serving for the best texture.

Freezing

The lentil base freezes like a dream! Spoon cooled lentils into freezer-safe containers or bags (leave a little room for expansion), and freeze for up to three months. Skip freezing the poached eggs—they’re best made fresh.

Reheating

To reheat the lentils, place them in a saucepan with a splash of water or broth and warm gently over low heat, stirring until heated through. You can also microwave individual portions. Poach new eggs while the lentils reheat, then assemble and serve as usual.

FAQs

Can I use canned lentils instead of dried?

Absolutely! To save time, simply substitute canned lentils (drained and rinsed). Reduce the simmering time to about 10 minutes, just to allow the flavors to meld. The texture will be a bit softer, but the dish will still be delicious.

How do I keep my poached eggs from spreading out in the water?

Adding a splash of white vinegar to the simmering water helps the egg whites coagulate quickly. Also, use very fresh eggs and crack them into a small bowl before gently sliding them into the water for neat, compact poached eggs.

Is Mediterranean Braised Lentils with Poached Egg gluten-free?

Yes, the base recipe for Mediterranean Braised Lentils with Poached Egg is completely gluten-free! Just skip the optional crusty bread or choose a gluten-free variety if you need to avoid gluten.

Can I add more vegetables to the lentils?

Definitely! Feel free to toss in diced bell peppers, zucchini, or even baby spinach during the last few minutes of simmering. The recipe is flexible and welcomes extra veggies for added nutrition and color.

What’s the best way to make this dish spicy?

For a gentle kick, add a pinch of chili flakes along with the spices. If you love heat, try stirring in a chopped fresh chili or a dash of hot sauce at the end. The spice will balance beautifully with the rich, earthy lentils and creamy egg.

Final Thoughts

I can’t recommend Mediterranean Braised Lentils with Poached Egg enough—it’s comforting, vibrant, and effortlessly impressive. Whether you’re new to lentils or a longtime fan, give this recipe a try and let it bring a touch of the Mediterranean to your table. Happy cooking!

Mediterranean Braised Lentils with Poached Egg Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Mediterranean Braised Lentils with Poached Egg is a hearty, flavorful, and nourishing vegetarian main course. The dish features tender braised lentils simmered with fragrant spices and vegetables, topped with perfectly poached eggs and garnished with fresh parsley and optional feta cheese. Ideal for a comforting dinner, it combines protein-rich lentils and eggs for a satisfying and wholesome meal.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 cup brown or green lentils, rinsed
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes
3 cups vegetable broth
Salt and pepper, to taste

Poaching and Garnish

4 large eggs
1 tablespoon white vinegar (for poaching)
Chopped fresh parsley, for garnish
Crumbled feta cheese (optional)
Crusty bread for serving (optional)

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Instructions

Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion, garlic, carrot, and celery and sauté for 5–6 minutes until softened and fragrant.
Add Spices: Stir in the ground cumin, smoked paprika, and dried thyme, cooking for about 1 minute until the spices release their aroma.
Add Lentils and Tomato Paste: Add the rinsed lentils and tomato paste to the pan, stirring thoroughly to coat the lentils with the spices and tomato paste.
Simmer Lentils: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the lentils are tender and the sauce thickens. Season with salt and pepper to taste.
Poach Eggs: While the lentils cook, bring a small saucepan of water to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach the eggs for 3–4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
Serve: Spoon the braised lentils into serving bowls. Top each with a poached egg. Garnish with chopped fresh parsley and optional crumbled feta cheese. Serve with crusty bread if desired for a complete meal.

Notes

You can substitute canned lentils to save time; reduce simmering time to 10 minutes.
For extra richness, drizzle additional olive oil over the lentils before serving.
Add a pinch of chili flakes if you prefer a spicy kick.
Use low-sodium vegetable broth to reduce sodium content if desired.
For a vegan version, omit the poached egg and feta cheese, and serve with additional vegetables or tofu.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean