Mediterranean Braised Lentils with Poached Egg
This dish brings together earthy braised lentils simmered in a tomato-herb broth with Mediterranean aromatics, then topped with a perfectly poached egg. The creamy yolk blends into the lentils, making the dish rich and satisfying without being heavy. It’s simple enough for a weeknight dinner yet elegant enough for a brunch centerpiece.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: ~50 minutes
Ingredients
For the Lentils:
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 red bell pepper, diced (optional, for sweetness)
1 cup green or brown lentils (rinsed, uncooked)
1 can (14 oz / 400 g) crushed tomatoes
3 cups vegetable or chicken broth
1 bay leaf
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano (or thyme)
Salt and black pepper, to taste
2 tbsp fresh parsley or cilantro, chopped
For the Poached Eggs:
4 fresh eggs
1 tbsp white vinegar (optional, helps egg whites set)
Optional toppings: crumbled feta, a drizzle of olive oil, chili flakes, or lemon zest.
Instructions
Step 1: Make the Lentils
1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add onion, garlic, carrot, celery, and bell pepper. Sauté 5–7 minutes until softened.
3. Stir in cumin, paprika, oregano, salt, and pepper. Cook 1 minute to bloom spices.
4. Add lentils, crushed tomatoes, broth, and bay leaf. Stir well.
5. Bring to a boil, then reduce to a gentle simmer. Cover and cook 25–30 minutes, until lentils are tender and the liquid has mostly absorbed (add a splash of broth if it gets too dry).
6. Remove bay leaf. Taste and adjust seasoning. Stir in fresh parsley.
Step 2: Poach the Eggs
1. Bring a medium pot of water to a gentle simmer. Add vinegar if using.
2. Crack an egg into a small bowl. Create a gentle whirlpool in the water, then slide the egg in.
3. Cook 3–4 minutes, until whites are set but yolk is still runny. Remove with a slotted spoon.
4. Repeat for remaining eggs.
Step 3: Assemble
Spoon braised lentils into bowls.
Top each portion with a poached egg.
Garnish with feta, chili flakes, lemon zest, or an extra drizzle of olive oil if desired.
Notes & Tips
Lentil choice: Use green or brown lentils — red lentils cook too quickly and get mushy.
Meal prep friendly: Lentils can be made ahead and reheated; poach eggs fresh for best results.
Shortcut: Use precooked lentils to cut simmering time in half.
Upgrade: Add a handful of baby spinach or kale to the lentils at the end for extra greens.
❓ Frequently asked questions FAQ
Q: Can I make it vegan?
A: Yes! Replace the poached egg with a dollop of hummus or tahini sauce.
Q: What can I serve it with?
A: Crusty bread, warm pita, or a side salad with arugula and lemon dressing.
Q: How do I avoid overcooked eggs?
A: Keep the water at a gentle simmer (not a boil) and cook just 3–4 minutes.
Nutritional Information
Calories: ~310
Carbs: 38 g
Protein: 17 g
Fat: 10 g
Fiber: 14 g
Sugar: 7 g