Description
This Mediterranean Braised Lentils With Poached Egg recipe is a warm, nourishing, and flavor-packed dish that’s as comforting as it is healthy. Earthy lentils are simmered with aromatic vegetables and Mediterranean spices, then topped with a perfectly poached egg and a squeeze of lemon for brightness. It’s protein-rich, satisfying, and ideal for any time of day.
Ingredients
Lentils:
- 1 cup green or brown lentils, rinsed and drained
- 4 cups vegetable broth or water
Aromatics:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Finishing:
- Juice of 1 lemon
- 4 large eggs
- A handful of fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté for 5–6 minutes until soft.
- Add Lentils: Stir in the rinsed lentils and cook for 2 minutes to coat them in the flavors.
- Season: Add cumin, smoked paprika, salt, and pepper. Stir to combine.
- Add Liquid and Simmer: Pour in vegetable broth or water. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
- Adjust Seasoning: Stir in lemon juice and adjust salt and pepper to taste.
- Poach the Eggs: In a separate pot, bring a few inches of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3–4 minutes until whites are set but yolks remain soft.
- Serve: Divide the lentils into bowls. Top each with a poached egg and a sprinkle of fresh parsley. Serve warm.
Notes
- For a vegan version, skip the eggs and top with avocado or roasted chickpeas.
- Add spinach or kale during the last few minutes of simmering for extra greens.
- Store leftovers in the fridge for up to 3 days; poach eggs fresh before serving.
