Description
This Mediterranean Braised Lentils with Poached Egg is a hearty and flavorful vegetarian main course featuring tender braised lentils simmered with aromatic spices, diced tomatoes, and savory olives. Topped with perfectly poached eggs and fresh herbs, this wholesome dish brings a delightful balance of protein, fiber, and vibrant flavors perfect for a nutritious dinner.
Ingredients
Scale
Lentils and 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 and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Liquids and Add-ins
- 1 can (14.5 oz) diced tomatoes with juice
- 2 1/2 cups vegetable broth or water
- 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 Aromatics: Heat olive oil in a medium saucepan over medium heat. Add chopped onion, garlic, carrot, and celery and sauté until softened, about 5 minutes.
- Add Spices: Stir in ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes (if using). Cook for another 1–2 minutes until the spices become fragrant.
- Simmer Lentils: Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth to the saucepan. Stir well and bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, or until lentils are tender and most of the liquid has been absorbed.
- Season and Finish: Stir in chopped kalamata olives, capers, and red wine vinegar. Season with salt and black pepper to taste. Keep warm while you prepare the eggs.
- Poach Eggs: In a separate pot, bring water to a simmer with a splash of vinegar. Gently crack the eggs into the water and poach for 3–4 minutes, or until the whites are set but yolks remain soft.
- Serve: Spoon the braised lentils into bowls, top each serving with a poached egg, and garnish with fresh parsley or dill. Serve immediately.
Notes
- You can prepare the lentils ahead of time and store them in the refrigerator for up to 3 days.
- For extra richness, drizzle a little extra olive oil over the finished dish or sprinkle with crumbled feta cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
