Description
Mediterranean Braised Lentils with Poached Egg is a hearty, nutritious, and flavorful vegetarian main dish that combines tender braised lentils with aromatic spices and a perfectly poached egg on top. This dish features classic Mediterranean ingredients such as kalamata olives, capers, and fresh herbs, making it both satisfying and wholesome, ideal for a healthy weeknight dinner or meal prep.
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 Other Ingredients
- 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
- 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, developing a fragrant base for the dish.
- 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 release their aroma, enhancing the flavor profile.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Stir well to combine all ingredients and bring the mixture to a boil.
- Simmer Lentils: Reduce the heat to a simmer and cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has absorbed, resulting in a thick, stew-like texture.
- Finish Lentils: Stir in the chopped kalamata olives, capers, and red wine vinegar. Season with salt and black pepper to taste, balancing the savory and tangy flavors.
- Poach Eggs: While the lentils simmer, poach the eggs in simmering water with a splash of vinegar for 3–4 minutes. The whites should be set while the yolks remain soft and runny, adding richness to the dish.
- Serve: Spoon the braised lentils into serving bowls, top each with a poached egg, and garnish with chopped fresh parsley or dill. Serve immediately for a comforting and nutritious meal.
Notes
- You can make the lentils ahead of time and refrigerate them for up to 3 days, making this dish convenient for meal prep.
- For extra richness, drizzle the finished dish with a bit of olive oil or sprinkle with feta cheese before serving.
