Description
Mediterranean Braised Lentils with Poached Egg is a hearty and nutritious vegetarian main course that features tender, flavorful lentils simmered with aromatic spices, vegetables, and tangy olives. Topped with perfectly poached eggs and fresh herbs, this dish offers a satisfying balance of protein, fiber, and Mediterranean-inspired flavors, perfect for a wholesome dinner.
Ingredients
Scale
Lentils & Vegetables
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquids & Add-ins
- 1 can (14.5 oz) diced tomatoes with juice
- 2 1/2 cups vegetable broth or water
- Salt and black pepper to taste
- 2 tablespoons chopped kalamata olives
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
For Serving
- 4 eggs
- Fresh parsley or dill for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Add Spices: Stir in the ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes (if using). Cook for another 1–2 minutes until the spices release their aroma.
- Add Lentils and Liquids: Add the rinsed lentils, the entire can of diced tomatoes with their juice, and vegetable broth or water to the saucepan. Stir everything well and bring the mixture to a boil.
- Simmer Lentils: Reduce the heat to a gentle simmer and cook uncovered for 25–30 minutes. Cook until the lentils are tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Finish Lentils: Stir in the chopped kalamata olives, capers, and red wine vinegar. Season with salt and black pepper to taste, mixing everything thoroughly.
- Poach Eggs: While the lentils simmer, bring a separate pot of water to a gentle simmer, adding a splash of vinegar. Carefully crack the eggs into the water and poach them for 3–4 minutes or until the whites are set but the yolks remain soft.
- Serve: Spoon the braised lentils into bowls and top each serving with a poached egg. Garnish with chopped fresh parsley or dill for a bright, fresh finish.
Notes
- You can make the lentils ahead of time and refrigerate them for up to 3 days to save time on busy nights.
- For extra richness, drizzle a little olive oil on top or sprinkle with crumbled feta cheese before serving.
- Adjust the crushed red pepper flakes according to your preferred spice level or omit for a milder dish.
- If you don’t have capers or olives, you can substitute with chopped sun-dried tomatoes for a different tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
