Ingredients
Mediterranean Braised Lentils
- 1 tablespoon oil
- 1 medium red onion, diced
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground fennel
- 1/2 teaspoon oregano
- 1 cup green lentils
- 1/2 cup red wine
- 2 cups vegetable broth
- Salt and pepper, to taste
Black Pepper Yogurt
- 1 cup Greek yogurt
- 1 1/2 teaspoons freshly cracked black pepper
Cherry Tomatoes
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, halved
- Salt and pepper, to taste
Sizzled Greens
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1/2 lime
Remaining Ingredients
- 4 poached eggs
Instructions
- Sauté Aromatics and Spices: Heat 1 tablespoon of oil in a medium saucepot over medium-high heat. Add the diced red onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic, tomato paste, smoked paprika, ground fennel, oregano, and green lentils. Combine everything well so the lentils are evenly coated with the aromatic mixture.
- Deglaze and Simmer: Pour in the red wine and bring the mixture to a simmer. Cook until almost all of the red wine has evaporated, letting the lentils absorb the flavor.
- Braise the Lentils: Add vegetable broth to the pot and bring to a boil. Reduce the heat to medium-low, cover, and cook for 18-20 minutes, or until the lentils are tender and most of the liquid is absorbed. Season with salt and pepper to your taste.
- Prepare Black Pepper Yogurt: In a small bowl, combine the Greek yogurt with freshly cracked black pepper and mix well. Set aside for serving.
- Blister Cherry Tomatoes: Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add the halved cherry tomatoes and cook for 4-5 minutes until seared and softened. Season with salt and pepper, then remove from heat and set aside.
- Sizzle the Herbs: In the same pan, heat 2 tablespoons olive oil over medium heat. Add the chopped dill and parsley and cook for about 30 seconds, just until fragrant. Turn off the heat, then add the juice of half a lime, stirring to combine.
- Poach the Eggs: Poach 4 eggs to your desired degree of doneness. You can do this by bringing water to a simmer, adding a splash of vinegar, swirling, and gently lowering the eggs in to cook for about 3-4 minutes.
- Assemble and Serve: To serve, spread a generous spoonful of black pepper yogurt on each plate. Top with braised lentils, add the blistered cherry tomatoes, and then gently place a poached egg on top. Finish with the sizzled herbs and serve immediately.
Notes
- The braised lentils, blistered tomatoes, black pepper yogurt, and sizzled herbs can be prepared up to 3 days ahead. Store separately and reheat lentils before serving.
- Customize the dish by swapping in different fresh herbs, such as cilantro or mint.
- For extra richness, drizzle with good-quality olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 8g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 200mg
