Name: Mediterranean Braised Lentils with Poached Egg Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed; 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 can (14.5 oz) diced tomatoes; 3 cups vegetable broth; 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 4 large eggs; 2 tablespoons fresh parsley, chopped; crusty bread for serving

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If you’re searching for a meal that’s both soul-warming and satisfyingly hearty, you’ll absolutely fall in love with this Mediterranean Braised Lentils with Poached Egg Recipe. The combination of earthy lentils, warmly spiced tomato broth, a perfectly poached egg, and a sprinkle of fresh herbs paints the flavors of a Mediterranean bistro right in your kitchen. It’s comforting yet vibrant—an everyday dinner that feels like something you’d savor on a sun-dappled terrace overlooking the sea.

Mediterranean Braised Lentils with Poached Egg Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Mediterranean Braised Lentils with Poached Egg Recipe is how it transforms humble pantry staples into something dazzling. Each ingredient plays a starring role, lending its own note to this cozy, colorful medley.

Lentils: Choose green or brown lentils for their hearty texture and ability to hold their shape during braising.
Olive oil: Use a good-quality extra virgin olive oil for rich, fruity depth and to carry all the Mediterranean flavor forward.
Onion: Diced onion forms a savory backbone, sweetening as it cooks for a flavorful base.
Carrots: These add a subtle sweetness and lovely splash of color to the stew.
Celery: Brings a slight crunch and an aromatic lift to the mix.
Garlic: Don’t skimp; its warmth and aroma offer guarantees that Mediterranean comfort.
Ground cumin: Earthy and essential, cumin helps anchor the flavors with its deep spice.
Smoked paprika: Provides gentle heat and a smoky essence that makes the lentils irresistible.
Dried oregano: Just a touch for a distinctly Mediterranean herbal note.
Salt: Proper seasoning is key—add to taste to bring all the flavors together.
Black pepper: Adds a gentle kick and complexity.
Diced tomatoes: A can of tomatoes brings brightness, acidity, and body to the braise.
Vegetable broth: The cooking liquid, full of savoriness, allows the lentils to soften and soak up every nuance.
Tomato paste: A little bit deepens the flavors and thickens the sauce.
Red wine vinegar: Stirred in at the end for a pop of acidity that wakes up the whole dish.
Eggs: Poached just right, they add a creamy, luxurious finish you’ll want again and again.
Fresh parsley: Chopped and scattered on top for a refreshing, verdant note.
Crusty bread: Optional, but highly recommended, perfect for scooping up every last bit.

How to Make Mediterranean Braised Lentils with Poached Egg Recipe

Step 1: Sauté the Aromatics

Begin by heating your olive oil in a large skillet or Dutch oven over medium heat. Add your diced onion, carrot, and celery. Let them sizzle away for 6 to 7 minutes, stirring occasionally, until softened and fragrant. This step lays the flavor foundation for the entire dish, so don’t rush it—it’s where sweetness and savory notes really develop.

Step 2: Add Garlic and Spices

Next, toss in the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir everything together and let it cook for about one minute. The moment these hit the skillet, you’ll notice the aroma shifting—suddenly, the room fills with warmth and depth, teasing what’s to come in this Mediterranean Braised Lentils with Poached Egg Recipe.

Step 3: Simmer Lentils and Tomatoes

Pour in your rinsed lentils, diced tomatoes, vegetable broth, and tomato paste. Give it all a good stir, scraping up any bits from the bottom. Bring the mixture to a boil, then lower the heat, cover, and simmer gently for 30 to 35 minutes. The goal is tender lentils swimming in a richly reduced sauce—keep an eye on the pan to make sure it doesn’t get too dry.

Step 4: Brighten with Vinegar

Once the lentils are perfectly soft and the liquid is luxuriously thick, stir in the red wine vinegar. Taste and adjust for salt and seasoning as needed. This splash of vinegar is essential—it brings all the earthiness into balance, offering a pop of brightness that lifts the entire Mediterranean Braised Lentils with Poached Egg Recipe.

Step 5: Poach the Eggs

While the lentils finish, get a small pot of water simmering with a splash of vinegar. Crack each egg into a bowl, then gently slide into the simmering water. Poach them for about 3 to 4 minutes so the whites are set but those yolks stay lusciously runny. Use a slotted spoon to transfer the eggs to a plate—these beauties will crown your lentils.

Step 6: Assemble and Serve

Ladle the hot lentil stew into bowls. Top each with a freshly poached egg, then sprinkle generously with chopped parsley. If you have a bottle of really good olive oil, drizzle it over for extra richness. Grab a thick slice of crusty bread, and your Mediterranean Braised Lentils with Poached Egg Recipe is ready for applause at the table.

How to Serve Mediterranean Braised Lentils with Poached Egg Recipe

Garnishes

The finishing touches make all the difference. A shower of fresh parsley is traditional, but you can get creative—add a touch of crumbled feta for tang, or a few shavings of lemon zest for added brightness. Even a swirl of extra virgin olive oil right before serving makes each bowl feel special.

Side Dishes

This dish stands perfectly on its own, but if you’d like to round out your meal, think simply: a crisp green salad with lemon vinaigrette, some marinated olives, or those thick slices of crusty bread. You could even set out a plate of roasted vegetables for a colorful, satisfying spread.

Creative Ways to Present

Try serving the lentils in individual mini cocottes or small bowls for an elegant dinner party touch. For brunch, set up a “build-your-own” station with poached eggs, fresh herbs, and toppings like crumbled goat cheese or dukkah. The Mediterranean Braised Lentils with Poached Egg Recipe adapts well for both homey weeknight dinners and impressive, make-ahead entertaining.

Make Ahead and Storage

Storing Leftovers

Any leftover lentils should be cooled to room temperature, then transferred to an airtight container. They’ll keep beautifully in the fridge for up to 4 days, making for a speedy lunch or dinner later in the week.

Freezing

The lentil stew portion freezes very well! Once cooled, pack it into freezer-safe containers (without the eggs, as poached eggs don’t freeze well). It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to use.

Reheating

To reheat, simply warm the lentils in a saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. Poach fresh eggs just before serving, since freshly made poached eggs have the very best texture.

FAQs

Can I use red lentils instead of green or brown?

It’s best to stick with green or brown lentils here. Red lentils tend to break down and become mushy during long braising, while the others hold their shape and provide the signature texture in the Mediterranean Braised Lentils with Poached Egg Recipe.

Can I make this vegan?

Absolutely! Simply omit the poached egg or swap it for a scoop of creamy hummus or avocado slices. The braised lentils themselves are naturally vegan and pack plenty of flavor without the egg.

How do I ensure perfect poached eggs?

Use the freshest eggs possible, as they hold their shape best when poached. Gently simmer the water, add a splash of vinegar to help the whites set, and cook just until the yolks are still runny for the ideal topping to your Mediterranean Braised Lentils with Poached Egg Recipe.

Can I use chicken broth instead of vegetable broth?

Yes! Chicken broth works if you’re not aiming for a vegetarian dish, imparting a heartier, deeper-flavored background. Just adjust your salt levels as needed, since some broths can be quite salty.

What’s the best bread to serve with this recipe?

A rustic, crusty bread like ciabatta, sourdough, or a hearty country loaf is ideal. You want something sturdy that is perfect for dipping and soaking up all the flavorful tomato sauce and egg yolk from your Mediterranean Braised Lentils with Poached Egg Recipe.

Final Thoughts

I hope you feel inspired to try this Mediterranean Braised Lentils with Poached Egg Recipe soon—it’s truly one of those heartwarming dishes that brings the joy of slow cooking and bright flavors into a bowl. Whether you serve it for a nourishing dinner or an indulgent brunch, it’s sure to become a staple in your kitchen.

Mediterranean Braised Lentils with Poached Egg Recipe

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Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A hearty and flavorful Mediterranean-inspired dish featuring braised lentils in a savory tomato broth, topped with a perfectly poached egg. This protein-packed meal is perfect for a satisfying lunch or dinner.

Ingredients

Scale

Lentils:

1 cup green or brown lentils, rinsed

Vegetable Base:

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced

Seasonings:

1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

1 can (14.5 oz) diced tomatoes
3 cups vegetable broth
2 tablespoons tomato paste
2 tablespoons red wine vinegar
4 large eggs
2 tablespoons fresh parsley, chopped
crusty bread for serving

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Instructions

Sauté Vegetables: Heat olive oil in a skillet, cook onion, carrots, and celery until soft. Add garlic, cumin, smoked paprika, oregano, salt, and pepper.
Add Lentils and Broth: Stir in lentils, diced tomatoes, broth, and tomato paste. Simmer until lentils are tender.
Poach Eggs: Poach eggs in simmering water with vinegar until set but yolks are runny.
Assemble: Ladle lentils into bowls, top with a poached egg, sprinkle with parsley, and serve with crusty bread.