Mediterranean Braised Lentils with Poached Egg
Servings 4
Ingredients
Mediterranean braised lentils
- 1 tablespoon oil
- 1 medium red onion diced
- 2 teaspoons garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon fennel ground
- ½ teaspoon oregano
- 1 cup green lentils
- ½ cup red wine
- 2 cups vegetable broth
- salt and pepper
Black pepper yogurt
- 1 cup Greek yogurt
- 1 ½ teaspoons freshly cracked black pepper
Cherry tomatoes
- 1 tablespoon olive oil
- 1 pint cherry tomatoes halved
- salt and pepper
Sizzled greens
- 2 tablespoons olive oil
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- juice of ½ lime
Remaining ingredients
- 4 poached eggs
Instructions
- Heat 1 tablespoon of oil in a medium saucepot over medium-high heat. Add the chopped red onion and saute until softened, about 4-5 minutes. Add minced garlic, tomato paste, smoked paprika, fennel, oregano, and lentils, stirring to combine. Add red wine and bring to a simmer. Continue to cook until almost all of the red wine has evaporated.
- Add vegetable broth and bring to a boil. Reduce heat to medium-low, cover the pot, and continue to cook for 18-20 minutes or until the lentils are tender and the liquid has almost all evaporated. Season with salt and pepper.
- Meanwhile, make the black pepper yogurt. Combine yogurt with freshly cracked black pepper. Set aside.
- Prepare the blistered cherry tomatoes. Heat 1 tablespoon of oil in a saute pan over medium-high heat. Add the halved cherry tomatoes and cook until the tomatoes are seared and softened, about 4-5 minutes. Remove from heat and set aside.
- In the same pan, heat 2 tablespoons of olive oil over medium heat. Add fresh dill and fresh parsley and cook for 30 seconds. Turn off the heat and add the juice of ½ lime.
- Poach the eggs according to your desired degree of doneness.
- Assemble the plates. Spread the black pepper yogurt on the plate and top with the braised lentils, blistered tomatoes, poached eggs, and sizzled herbs. Serve immediately.
Notes
The braised lentils, blistered tomatoes, black pepper yogurt, and sizzled herbs can be prepared up to 3 days in advance. Reheat the lentils and serve with the poached egg and toppings.