Perfect for a cozy night in or a nourishing start to your day, this dish balances the earthy depth of lentils with the delicate simplicity of a poached egg, all while embracing the aromatic spices that bring the Mediterranean to your table.
Ingredients:
- 200g green lentils, rinsed
- 1 litre vegetable stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 400g can diced tomatoes
- 4 eggs
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
Method:
- In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, and carrot, cooking until softened, about 5 minutes.
- Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
- Add the lentils and vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until the lentils are tender.
- Stir in the diced tomatoes and season with salt and pepper. Continue to simmer for an additional 10 minutes, uncovered, allowing the sauce to thicken slightly.
- Meanwhile, poach the eggs in a separate pot of simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.
- To serve, spoon the braised lentils into bowls. Carefully place a poached egg on top of each and garnish with chopped parsley.
This Mediterranean Braised Lentils with Poached Egg dish not only nourishes the body but also delights the palate. It’s a testament to the beauty of combining wholesome ingredients with robust flavours, creating a meal that’s both comforting and invigorating. Enjoy this dish on its own or with a slice of crusty bread for the perfect finish.
