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)
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
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 185mg
