Mediterranean Braised Lentils with Poached Egg
450kcal
Ingredients
For the Base
- 1 tablespoon oil a friendly fat to sauté the aromatic onions
- 1 medium red onion, diced adds a sweet, savory depth to the dish
- 2 teaspoons garlic, minced enhances flavor with its distinct aroma
- 1 tablespoon tomato paste acts as a flavor booster, contributing to the dish's richness
- 1 teaspoon smoked paprika introduces a smoky undertone that complements the lentils
- 1/2 teaspoon ground fennel brings a hint of sweetness and warmth
- 1/2 teaspoon oregano infuses a touch of classic Mediterranean magic
For the Lentils
- 1 cup green lentils the star of the dish, these provide protein and hearty texture
- 1/2 cup red wine enhances the depth of flavor in your Mediterranean braised lentils
- 2 cups vegetable broth keeps the lentils moist while cooking
- Salt and pepper to taste, essential for waking up all the flavors
For the Topping
- 1 cup Greek yogurt adds creaminess and a touch of tang to balance flavors
- 1 1/2 teaspoons freshly cracked black pepper a simple but flavorful topping
- 1 tablespoon olive oil use to sauté tomatoes, enhancing their natural sweetness
- 1 pint cherry tomatoes, halved they add a burst of juiciness and color
For the Herb Finish
- 2 tablespoons olive oil for that extra richness when sautéing herbs
- 1/4 cup fresh dill, chopped brings freshness and an aromatic touch
- 1/4 cup fresh parsley, chopped balances flavors and adds vibrancy
- 1/2 lime Juice of brightens the dish with a pop of acidity
For the Poached Eggs
- 4 poached eggs the crowning glory that ties the whole dish together beautifully
Method
How to Make
- Sauté Onions: Heat 1 tablespoon oil in a pot over medium heat. Add the diced red onion and sauté until softened and translucent, about 5 minutes.
- Add Aromatics: Stir in the minced garlic, tomato paste, smoked paprika, ground fennel, and oregano. Cook until fragrant, about 1-2 minutes.
- Combine Lentils: Add the green lentils, red wine, and vegetable broth to the pot. Season generously with salt and pepper, giving it a good stir.
- Simmer Lentils: Bring the mixture to a gentle simmer, then cover and cook for about 25–30 minutes until the lentils are tender.
- Prepare Yogurt: In a small bowl, mix together the Greek yogurt and freshly cracked black pepper. Set aside.
- Cook Tomatoes: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved cherry tomatoes and cook until softened, around 5-7 minutes.
- Sauté Herbs: In another skillet, heat 2 tablespoons of olive oil. Add the chopped dill, parsley, and lime juice, tossing briefly until fragrant.
- Poach Eggs: Poach the eggs to your preferred doneness—about 3-4 minutes for a runny yolk is ideal.
- Assemble Bowls: Spoon the braised lentils into serving bowls. Top with a scoop of black pepper yogurt, blistered cherry tomatoes, sautéed greens, and finish with a poached egg.
Nutrition
Serving1bowlCalories450kcalCarbohydrates60gProtein24gFat15gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat10gCholesterol220mgSodium600mgPotassium800mgFiber16gSugar5gVitamin A500IUVitamin C15mgCalcium150mgIron5mg
Notes
Rinse the lentils before cooking for better flavor and texture. Avoid overcooking the lentils; they should be tender but still hold their shape.