Name: Mediterranean Braised Lentils with Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon oil; 1 medium red onion, diced; 2 teaspoons garlic, minced; 1 tablespoon tomato paste; 1 teaspoon smoked paprika; ½ teaspoon ground fennel; ½ teaspoon oregano; 1 cup green lentils; ½ cup red wine; 2 cups vegetable broth; Salt and pepper, to taste; 1 cup Greek yogurt; 1 ½ teaspoons freshly cracked black pepper; 1 tablespoon olive oil; 1 pint cherry tomatoes, halved; Salt and pepper, to taste; 2 tablespoons olive oil; ¼ cup fresh dill, chopped; ¼ cup fresh parsley, chopped; Juice of ½ lime; 4 poached eggs

Why You’ll Love This Recipe

I love this recipe because it’s packed with vibrant Mediterranean flavors and is incredibly filling yet nutritious. The braised lentils are perfectly tender and absorb all the delicious spices and broth, while the poached egg adds a silky texture that elevates the whole dish. The blistered tomatoes give a burst of sweetness, and the black pepper yogurt provides a creamy and spicy contrast. It’s a balanced, plant-based meal that’s perfect for a light lunch or a comforting dinner!

Ingredients

For the Mediterranean Braised Lentils:

1 tablespoon oil

1 medium red onion, diced

2 teaspoons garlic, minced

1 tablespoon tomato paste

1 teaspoon smoked paprika

½ teaspoon ground fennel

½ teaspoon oregano

1 cup green lentils

½ cup red wine

2 cups vegetable broth

Salt and pepper, to taste

For the Black Pepper Yogurt:

1 cup Greek yogurt

1 ½ teaspoons freshly cracked black pepper

For the Blistered Cherry Tomatoes:

1 tablespoon olive oil

1 pint cherry tomatoes, halved

Salt and pepper, to taste

For the Sizzled Greens:

2 tablespoons olive oil

¼ cup fresh dill, chopped

¼ cup fresh parsley, chopped

Juice of ½ lime

Remaining Ingredients:

4 poached eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Lentils: Heat 1 tablespoon of oil in a medium saucepot over medium-high heat. Add the chopped red onion and sauté until softened, about 4-5 minutes. Add the minced garlic, tomato paste, smoked paprika, fennel, oregano, and lentils. Stir to combine. Pour in the red wine and bring to a simmer. Cook until most of the red wine evaporates.

Add Broth: Add the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 18-20 minutes or until the lentils are tender and the liquid has almost evaporated. Season with salt and pepper to taste.

Make the Black Pepper Yogurt: While the lentils cook, combine the Greek yogurt and freshly cracked black pepper in a bowl. Set aside.

Blister the Cherry Tomatoes: In a sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the halved cherry tomatoes and cook until the tomatoes are seared and softened, about 4-5 minutes. Remove from heat and set aside.

Sizzle the Greens: In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the fresh dill and parsley, and cook for about 30 seconds. Turn off the heat and add the juice of ½ lime.

Poach the Eggs: Poach the eggs according to your desired level of doneness.

Assemble the Plates: Spread the black pepper yogurt on each plate. Top with the braised lentils, blistered tomatoes, poached eggs, and sizzled herbs. Serve immediately and enjoy!

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Variations

Add More Vegetables: Feel free to add other Mediterranean vegetables like spinach, zucchini, or bell peppers to the braised lentils for extra nutrition and flavor.

Spicy Kick: If you like some heat, add a pinch of red pepper flakes or a dash of hot sauce to the lentils for an extra kick.

Different Protein: If you’re not a fan of poached eggs, you can swap them for a dollop of hummus or grilled halloumi cheese for added protein.

Storage/Reheating

The braised lentils, blistered tomatoes, black pepper yogurt, and sizzled herbs can be prepared up to 3 days in advance. Store them in an airtight container in the fridge. When ready to serve, simply reheat the lentils and tomatoes, then poach fresh eggs and top with the prepared yogurt and sizzled greens.

FAQs

1. Can I use another type of lentil?

While this recipe uses green lentils, you can substitute with other types of lentils such as brown or French lentils. Just be mindful that the cooking times may vary depending on the type of lentil you use.

2. Can I make this recipe ahead of time?

Yes! You can make the braised lentils, blistered tomatoes, and yogurt in advance. When you’re ready to serve, just reheat the lentils and tomatoes, poach the eggs fresh, and assemble the dish.

3. How can I make this dish spicier?

If you prefer a spicier version, add a pinch of cayenne pepper or red pepper flakes to the braised lentils, or drizzle some hot sauce on top before serving.

4. Can I make this dish without poaching the eggs?

Yes, if poaching eggs isn’t your thing, you can fry or scramble the eggs instead. It will still taste amazing!

5. Can I use dairy yogurt instead of Greek yogurt?

Yes, you can use regular yogurt if you prefer. Greek yogurt is thicker and creamier, but regular yogurt will work as well.

Conclusion

This Mediterranean Braised Lentils with Poached Egg dish is a perfect balance of hearty, flavorful lentils, rich poached eggs, and vibrant Mediterranean toppings. The combination of smoky spices, fresh herbs, and creamy yogurt makes this dish a flavorful and nutritious meal that’s perfect for any time of the day. Whether you’re looking for a filling lunch or a comforting dinner, this recipe is sure to impress!