Name: Mediterranean Braised Lentils with Poached Egg Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes (optional); 1 cup brown or green lentils, rinsed; 1 can (14.5 oz) diced tomatoes with juice; 2 cups vegetable broth; Salt and black pepper to taste; 2 tablespoons chopped kalamata olives; 1 tablespoon capers (rinsed); 1 tablespoon red wine vinegar; 4 large eggs; Chopped fresh parsley or dill for garnish (optional)

Jump to Recipe·Print Recipe

If you are on the hunt for a dish that wraps comfort, nutrition, and bright Mediterranean flavors into one satisfying bowl, this Mediterranean Braised Lentils with Poached Egg Recipe is an absolute gem. It brings together tender lentils slowly simmered with aromatic spices, tangy olives, and capers, all crowned with a perfectly poached egg whose runny yolk creates a luscious sauce. This recipe is not only incredibly tasty but also packs a beautiful balance of protein, fiber, and vibrant textures, making it a perfect meal for any time of day.

Mediterranean Braised Lentils with Poached Egg Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is simple yet essential, each playing a crucial role in building layers of taste, texture, and color that make the dish so irresistible. From the earthy lentils and smoky spices to the zingy red wine vinegar and briny olives, everything combines into a harmonious, soulful meal.

1 tablespoon olive oil: A rich base that brings smoothness and helps sauté the vegetables beautifully.
1 small yellow onion, finely chopped: Adds sweetness and depth when softened.
2 cloves garlic, minced: Infuses the dish with a warm, aromatic punch.
1 carrot, finely diced: Provides a subtle sweetness and lovely texture.
1 celery stalk, finely diced: Brings a mild savory crunch that complements the softness.
1 teaspoon ground cumin: Imparts a warm, earthy tone that’s key to the Mediterranean profile of the dish.
1/2 teaspoon smoked paprika: Adds a smoky, vibrant color and flavor.
1/4 teaspoon crushed red pepper flakes (optional): Offers a gentle kick of heat for those who like it spicy.
1 cup brown or green lentils, rinsed: The hearty star ingredient that soaks up the flavors while remaining tender but firm.
1 can (14.5 oz) diced tomatoes with juice: Brings acidity and juiciness that brighten the dish.
2 cups vegetable broth: Provides a savory cooking liquid that infuses the lentils with flavor.
Salt and black pepper to taste: Essential for seasoning and enhancing all ingredients.
2 tablespoons chopped kalamata olives: Adds briny complexity and a pop of dark color.
1 tablespoon capers (rinsed): Brings a delightful tangy bite central to Mediterranean cuisine.
1 tablespoon red wine vinegar: Lifts the dish with sharpness and freshness.
4 large eggs: Poached to perfection, their silky yolks bring richness to every spoonful.
Chopped fresh parsley or dill for garnish (optional): Adds a burst of herbal brightness and vivid green color.

How to Make Mediterranean Braised Lentils with Poached Egg Recipe

Step 1: Sauté the Aromatics

Begin by heating olive oil in a skillet over medium heat. Add the chopped onion, garlic, carrot, and celery. Allow these to cook gently for 5 to 6 minutes until they soften and release their natural sweetness. This step forms the flavorful foundation for your lentils, making sure every bite is tender and aromatic.

Step 2: Spice It Up

Next, stir in ground cumin, smoked paprika, and crushed red pepper flakes if using. Cook for about 30 seconds to toast the spices, which will enhance their aroma and deepen the flavor profile of your dish. This small step really lifts the Mediterranean vibe here.

Step 3: Add Lentils and Liquids

Pour in the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Season with salt and pepper to taste. Bring this mixture to a boil before reducing the heat to low. Let it simmer uncovered for 25 to 30 minutes, gently bubbling away until the lentils become tender and most of the liquid has been absorbed.

Step 4: Finish With Bold Mediterranean Touches

Stir in the kalamata olives, capers, and red wine vinegar. Let the lentils simmer for a few more minutes so these bright salty flavors meld throughout the dish, creating layers of complexity you’ll savor in every mouthful.

Step 5: Poach the Eggs

While the lentils gently finish cooking, bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain beautifully runny. Remove each egg with a slotted spoon and set aside.

Step 6: Assemble and Serve

Dish the braised lentils into shallow bowls and top each portion with a delicately poached egg. Garnish with fresh herbs if you like, and get ready to enjoy a meal that’s wholesome, vibrant, and utterly comforting.

How to Serve Mediterranean Braised Lentils with Poached Egg Recipe

Garnishes

A sprinkle of chopped fresh parsley or dill brings an herbal brightness that pairs perfectly with the richness of the lentils and egg. For some extra indulgence, a drizzle of high-quality olive oil or a crumble of feta cheese on top works wonders.

Side Dishes

This dish is stunning served with toasted sourdough or warm pita bread to soak up every luscious bite of the lentils and runny egg yolk. A simple cucumber and tomato salad dressed in lemon juice can balance the meal with a crisp, refreshing contrast.

Creative Ways to Present

Try serving this recipe in individual shallow bowls for an elegant, rustic presentation. For brunch, offer it with avocado slices and a splash of hot sauce to spice things up. Alternatively, transform leftovers into a vibrant lentil spread by mashing the lentils and eggs lightly and spreading on crispy crostini.

Make Ahead and Storage

Storing Leftovers

You can store leftover braised lentils in an airtight container in the fridge for up to 3 days. Keep the poached eggs separate, as they are best eaten fresh for optimal texture and flavor.

Freezing

The braised lentils freeze very well. Portion them into freezer-safe containers and freeze for up to 2 months. Eggs should not be frozen after poaching as their texture changes drastically.

Reheating

Reheat the lentils gently on the stove over low heat, stirring occasionally and adding a splash of water or broth if they seem dry. Poach fresh eggs to top the reheated lentils for the best experience.

FAQs

Can I use other types of lentils for this recipe?

Absolutely! Brown or green lentils work best to maintain a firm texture after simmering. Red lentils tend to become mushy quickly, which might change the dish’s texture.

Is there a vegan version of the Mediterranean Braised Lentils with Poached Egg Recipe?

Yes! To make this vegan, simply skip the poached eggs and garnish with extras like avocado slices or a dollop of hummus for creamy texture and richness.

How do I know when the poached eggs are perfectly cooked?

The whites should be fully set to hold their shape while the yolks remain runny. Cooking for 3 to 4 minutes usually achieves the perfect delicate balance.

Can this dish be made gluten-free?

Definitely! This recipe itself is naturally gluten-free. Just serve it with gluten-free bread or gluten-free pita if you want some bread on the side.

What wine pairs well with Mediterranean Braised Lentils with Poached Egg Recipe?

A crisp, light-bodied white wine like a Sauvignon Blanc or a young, fruity red such as a Grenache complements the earthy lentils and bright Mediterranean flavors beautifully.

Final Thoughts

This Mediterranean Braised Lentils with Poached Egg Recipe is truly a dish to fall in love with. It’s hearty yet light, packed with flavors that feel both familiar and exciting. Whether you’re feeding family or impressing friends at brunch, it’s sure to leave everyone wanting more. I encourage you to give it a try and experience just how effortlessly delicious Mediterranean cooking can be!

Mediterranean Braised Lentils with Poached Egg Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 58 reviews

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

Print Recipe

Description

This Mediterranean Braised Lentils with Poached Egg recipe offers a hearty and flavorful vegetarian main course featuring tender braised lentils simmered with aromatic spices, tomatoes, olives, and capers, topped with perfectly poached eggs for a satisfying protein boost.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced

Spices & Lentils

1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 cup brown or green lentils, rinsed

Liquids & Flavorings

1 can (14.5 oz) diced tomatoes with juice
2 cups vegetable broth
Salt and black pepper to taste
2 tablespoons chopped kalamata olives
1 tablespoon capers (rinsed)
1 tablespoon red wine vinegar

Eggs & Garnish

4 large eggs
Chopped fresh parsley or dill for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion, minced garlic, diced carrot, and diced celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant.
Add Spices: Stir in the ground cumin, smoked paprika, and crushed red pepper flakes if using. Cook for about 30 seconds to toast the spices and release their flavors.
Add Lentils and Liquids: Incorporate the rinsed lentils, diced tomatoes with their juice, and vegetable broth into the pan. Season with salt and black pepper to taste. Bring the mixture to a boil.
Simmer Lentils: Reduce the heat to low and let the lentils simmer uncovered for 25 to 30 minutes until they are tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Finish Lentils: Stir in the chopped kalamata olives, rinsed capers, and red wine vinegar. Simmer for an additional 2 to 3 minutes to meld the flavors together.
Poach the Eggs: While the lentils simmer, bring a small pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3 to 4 minutes until the egg whites are set but the yolks remain runny. Remove the eggs carefully with a slotted spoon and set aside.
Serve: Spoon the braised lentils into shallow bowls. Top each serving with a poached egg. Garnish with chopped fresh parsley or dill if desired. Enjoy warm.