Description
A hearty Mediterranean-inspired dish featuring braised lentils simmered with aromatic vegetables and spices, topped with perfectly poached eggs. This nutritious and flavorful meal is perfect for a healthy dinner or lunch, combining protein-rich lentils and creamy eggs with fresh herbs and a hint of acidity.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar or lemon juice
Lentils and Liquids
- 1 tablespoon olive oil
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 2 cups vegetable broth or water
Eggs and Garnish
- 4 large eggs
- Extra olive oil for drizzling (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, minced garlic, diced carrot, and celery. Sauté for 5 to 7 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 an additional minute to release the spices’ aromas.
- Cook Lentils: Add the rinsed lentils, canned diced tomatoes with their juices, and vegetable broth to the pan. Raise the heat to bring the mixture to a boil, then reduce to low heat and simmer uncovered for 30 to 35 minutes. Stir occasionally until the lentils are tender and most of the liquid has been absorbed.
- Season and Finish: Season the lentils with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley and the red wine vinegar or lemon juice to brighten the flavors.
- Poach Eggs: While the lentils are simmering, bring a small pot of water to a gentle simmer. Add a splash of vinegar to the water to help the egg whites coagulate. Crack each egg into a small bowl, swirl the water gently, and slide the eggs in one at a time. Poach for 3 to 4 minutes until the whites are set but yolks remain runny. Remove eggs carefully with a slotted spoon.
- Serve: Spoon the braised lentils into bowls, top each serving with a freshly poached egg, drizzle with extra olive oil if desired, and sprinkle with extra parsley for garnish.
Notes
- You can use canned lentils instead of dried to reduce cooking time; simply simmer for 10 minutes.
- Add chopped spinach or kale during the last 5 minutes of cooking for an extra boost of greens.
- Serve with crusty bread to make the meal more filling and satisfying.
