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
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.
Notes
- For extra richness, drizzle with olive oil before serving.
- You can make the lentils ahead and reheat before adding freshly poached eggs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising, Stovetop, Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl with egg
- Calories: 320
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 185 mg
