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Mediterranean Braised Lentils with Poached Egg

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A hearty Mediterranean dish with braised lentils simmered in red wine and vegetable broth, topped with poached eggs, blistered cherry tomatoes, black pepper yogurt, and fresh sizzled herbs.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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

Instructions

  1. Heat 1 tablespoon of oil in a medium saucepot over medium-high heat. Add the red onion and sauté until softened, about 4-5 minutes. Add the garlic, tomato paste, smoked paprika, fennel, oregano, and lentils. Stir to combine. Add the red wine and bring to a simmer. Let it cook until most of the wine evaporates.
  2. Add the vegetable broth and bring to a boil. Reduce the heat to medium-low, cover, and cook for 18-20 minutes until the lentils are tender and the liquid has mostly evaporated. Season with salt and pepper to taste.
  3. In a separate bowl, combine Greek yogurt and black pepper. Set aside.
  4. In a sauté pan, heat 1 tablespoon of oil over medium-high heat. Add halved cherry tomatoes and cook until seared and softened, about 4-5 minutes. Set aside.
  5. In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the dill and parsley, cooking for about 30 seconds, then remove from heat. Stir in lime juice.
  6. Poach the eggs to your desired doneness.
  7. To serve, spread black pepper yogurt on each plate, top with braised lentils, blistered tomatoes, poached eggs, and sizzled herbs. Serve immediately.

Notes

  • For extra vegetables, add spinach, zucchini, or bell peppers to the braised lentils.
  • For a spicier version, add red pepper flakes or cayenne pepper to the lentils.
  • If you don’t prefer poached eggs, you can scramble or fry them instead.
  • You can substitute the Greek yogurt with regular yogurt if desired.

Nutrition

Find it online: https://cheftinaskitchen.com/mediterranean-braised-lentils-with-poached-egg/