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)
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.
Notes
- For added richness, drizzle with extra olive oil before serving.
- Sprinkle crumbled feta cheese on top for extra flavor.
- This dish pairs beautifully with toasted sourdough bread or warm pita.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
