Description
A hearty and flavorful Mediterranean dish featuring braised lentils simmered with aromatic spices, topped with roasted cherry tomatoes and a perfectly poached egg. Served with creamy Greek yogurt and fresh herbs, this recipe provides a delicious and nutritious brunch or light dinner option.
Ingredients
Scale
Lentils and Broth
- 1 cup green or brown lentils (rinsed)
- 3 cups vegetable or chicken broth
Sauté Base and Spices
- 2 tablespoons olive oil (plus more for drizzling)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon butter (optional for richness)
Roasted Tomatoes
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper
Poached Eggs and Toppings
- 4 large eggs
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill or parsley (chopped)
Instructions
- Sauté Aromatics and Spices: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them for 3 to 4 minutes until they become fragrant and translucent. Stir in the ground cumin, smoked paprika, and dried oregano to release their flavors.
- Braise the Lentils: Add the rinsed lentils and the broth to the saucepan. Bring the mixture to a simmer and cook uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender but not mushy. Season with salt, black pepper, and the optional butter for extra richness.
- Roast Cherry Tomatoes: Meanwhile, preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 to 20 minutes until they are blistered and caramelized.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar to help the eggs coagulate. Crack each egg into a small bowl, then gently slide each one into the water. Poach the eggs for 3 to 4 minutes for a soft center, then remove them carefully with a slotted spoon and drain on paper towels.
- Prepare Yogurt Base: In each serving bowl, spread a layer of Greek yogurt mixed with lemon juice to add a tangy creaminess that balances the lentils.
- Assemble the Dish: Spoon the warm braised lentils over the yogurt base. Top with the roasted cherry tomatoes and place a poached egg on top. Drizzle with olive oil and sprinkle with freshly chopped dill or parsley for a fragrant and fresh finish before serving.
Notes
- This dish can be served warm or at room temperature, making it versatile for any meal.
- For added flavor and nutrition, consider adding sautéed spinach or roasted red peppers.
- Rich in protein, this recipe is ideal for a satisfying brunch or a light dinner.
