Description
A comforting and flavorful dish, this Mediterranean Braised Lentils with Poached Egg recipe is a perfect blend of hearty lentils simmered in a savory broth, topped with a perfectly poached egg. It’s a satisfying and nutritious meal that’s bursting with Mediterranean flavors.
Ingredients
Scale
Braised Lentils:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 1/2 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
Poached Egg:
- 4 large eggs
- Water and vinegar for poaching
Instructions
- Braised Lentils: In a medium saucepan, heat olive oil and sauté onion, garlic, carrot, and celery. Add cumin, smoked paprika, and red pepper flakes. Stir in lentils, tomatoes, vegetable broth, bay leaf, salt, and pepper. Simmer for 30–35 minutes. Stir in parsley and red wine vinegar.
- Poached Egg: Poach eggs in simmering water with vinegar until whites are set but yolks are runny. Drain on paper towels.
- Spoon braised lentils into bowls and top with a poached egg. Serve hot.
Notes
- This dish can be made ahead and reheated; just poach the eggs fresh before serving.
- For a heartier meal, serve with crusty bread or over rice.
- Add olives or crumbled feta for extra Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl with egg
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 185mg
