Name: Mediterranean Braised Lentils With Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed and drained; 4 cups vegetable broth or water; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 1 bell pepper, diced (red recommended); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper, to taste; 2 tablespoons olive oil; A handful of fresh parsley, chopped (for garnish); 4 large eggs; Juice of 1 lemon

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Why You’ll Love This Recipe

This dish combines the earthiness of lentils with aromatic vegetables and spices, creating a hearty and nutritious meal. The poached egg adds creamy richness that elevates the flavors and textures. It’s simple to prepare, packed with protein and fiber, and offers a fresh, tangy finish from the lemon juice—making it a delicious and balanced choice for any occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup green or brown lentils, rinsed and drained
4 cups vegetable broth or water
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 bell pepper, diced (red works beautifully)
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
A handful of fresh parsley, chopped, for garnish
4 large eggs
Juice of 1 lemon

directions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and bell pepper. Sauté for about 5–6 minutes until softened.
Add Lentils: Stir in the rinsed lentils. Allow them to cook with the vegetables for about 2 minutes, stirring occasionally.
Incorporate Spices: Add the ground cumin and smoked paprika, along with salt and pepper to taste. Mix everything well to combine.
Add Liquid: Pour in the vegetable broth or water and bring to a boil. Once boiling, reduce to a simmer, cover, and let cook for about 25–30 minutes or until lentils are tender.
Check Seasoning: After the lentils are cooked, taste and adjust the seasoning as needed. Add lemon juice for a refreshing zing.
Poach Eggs: In a separate pot, bring water to a gentle simmer. Crack the eggs into individual small bowls. Slowly lower them into the simmering water one at a time and poach for about 3–4 minutes until the whites are set but yolks remain runny.
Serve: Transfer the lentils to bowls, and top each with a poached egg. Sprinkle with fresh parsley for an added burst of flavor and color.

Servings and timing

This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Spice it Up: Add a pinch of chili flakes or cayenne pepper for some heat.
Vegetable Additions: Incorporate chopped spinach or kale in the last 5 minutes of cooking for extra greens.
Protein Boost: Add crumbled feta cheese or olives as garnish for a Mediterranean twist.
Vegan Option: Omit the poached eggs or replace with tofu scramble or avocado slices.
Herb Variations: Try fresh cilantro or mint for a different herbal note.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If reheating, add a splash of water or broth to loosen the lentils as they can thicken when chilled. Poach fresh eggs when serving for best results.

FAQs

Can I use red lentils for this recipe?

Red lentils cook faster and tend to break down more, resulting in a mushier texture. Green or brown lentils are preferred for this dish to keep the lentils intact.

How do I know when lentils are cooked?

They should be tender but still hold their shape without becoming mushy. Taste test around 25 minutes to check.

Can I prepare this dish ahead of time?

Yes, you can cook the lentils in advance and reheat before adding freshly poached eggs.

What if I don’t have vegetable broth?

Water works fine, but broth adds more depth of flavor. You can also use chicken broth if not vegetarian.

How do I poach eggs perfectly?

Use simmering (not boiling) water, add a splash of vinegar if desired, and gently lower eggs into the water. Cook 3–4 minutes for runny yolks.

Can I bake the eggs instead of poaching?

Yes, crack eggs over the lentils in an oven-safe dish and bake at 375°F (190°C) until cooked to your liking.

Is this recipe gluten-free?

Yes, lentils and vegetables are naturally gluten-free.

Can I freeze the lentils?

Yes, but texture may change slightly. Freeze without eggs and poach fresh eggs when serving.

What can I serve alongside this dish?

Crusty bread, pita, or a fresh salad pairs wonderfully.

Can I use canned lentils?

It’s better to use dried lentils for texture and flavor, but canned lentils can be used—adjust cooking time and reduce broth accordingly.

Conclusion

Mediterranean Braised Lentils With Poached Egg is a comforting, nutritious, and flavorful meal that showcases simple ingredients at their best. The combination of hearty lentils, aromatic spices, and creamy poached eggs makes it an ideal dish for any time of day. Try this recipe to enjoy a satisfying taste of the Mediterranean in your own kitchen.

Mediterranean Braised Lentils With Poached Egg

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Mediterranean Braised Lentils With Poached Egg is a wholesome and flavorful dish combining tender spiced lentils with a creamy poached egg, perfect for any meal of the day.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Braising, Poaching
Cuisine: Mediterranean
Diet: Gluten Free

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrot, and bell pepper. Sauté 5–6 minutes until softened.
Stir in rinsed lentils and cook with vegetables for 2 minutes, stirring occasionally.
Add ground cumin, smoked paprika, salt, and pepper. Mix well to combine.
Pour in vegetable broth or water and bring to a boil. Reduce heat to simmer, cover, and cook 25–30 minutes until lentils are tender.
Taste and adjust seasoning as needed. Stir in lemon juice for brightness.
In a separate pot, bring water to a gentle simmer. Crack eggs into small bowls and gently lower them into simmering water. Poach 3–4 minutes until whites are set and yolks remain runny.
Serve lentils in bowls topped with a poached egg. Garnish with fresh parsley.