Description
A hearty and flavorful Mediterranean dish featuring tender braised lentils seasoned with aromatic spices, vegetables, and tomatoes, topped with perfectly poached eggs and a drizzle of olive oil for richness. This vegetarian main course is nutritious, satisfying, and easy to prepare on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Spices and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
- 1 bay leaf
Lentils and Liquids
- 1 cup brown or green lentils, rinsed
- 2 1/2 cups vegetable broth
- 1/2 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
For Serving
- 4 large eggs
- 1 tablespoon olive oil, plus additional for drizzling
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the Aromatics: Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add the Spices: Stir in the dried oregano, ground cumin, and crushed red pepper flakes. Cook for an additional minute, allowing the spices to release their aromas.
- Simmer the Lentils: Add the rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, and bay leaf to the pan. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 30 to 35 minutes, or until the lentils are tender and most of the liquid is absorbed.
- Finish the Lentils: Remove the bay leaf. Season the lentils with salt and freshly ground black pepper to taste. Stir in the red wine vinegar and chopped fresh parsley to brighten the flavors.
- Poach the Eggs: While the lentils cook, bring a small pot of water to a gentle simmer and add a splash of vinegar. Crack one egg into a small bowl, swirl the water to create a vortex, and gently slide the egg into the center. Poach for 3 to 4 minutes until the egg whites are set but the yolk remains runny. Remove the egg with a slotted spoon and repeat with the remaining eggs.
- Serve: Spoon the braised lentils into serving bowls. Top each serving with a poached egg and drizzle with additional olive oil. Garnish with extra parsley if desired, and serve warm.
Notes
- You can prepare the lentils ahead of time and reheat just before serving for convenience.
- For extra richness and flavor, add a spoonful of crumbled feta cheese or a drizzle of tahini on top.
- Adjust the heat level by increasing or decreasing the amount of crushed red pepper flakes according to your taste.
