Description
A cozy, flavor-packed Mediterranean dish featuring tender braised lentils, creamy black pepper yogurt, burst cherry tomatoes, fresh herbs, and a perfectly poached egg on top.
Ingredients
Scale
- 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
- 1 cup Greek yogurt
- 1 1/2 teaspoons freshly cracked black pepper
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, halved
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1/2 lime
- 4 poached eggs
Instructions
- Heat 1 tablespoon oil in a pot, add diced red onion, and sauté until softened.
- Stir in garlic, tomato paste, smoked paprika, fennel, and oregano. Cook until fragrant.
- Add green lentils, red wine, and vegetable broth. Season with salt and pepper.
- Simmer for 25–30 minutes until lentils are tender and liquid is reduced.
- In a small bowl, mix Greek yogurt with freshly cracked black pepper and set aside.
- Heat 1 tablespoon olive oil in a skillet, add cherry tomatoes, season with salt and pepper, and cook until softened and lightly blistered.
- In another skillet, heat 2 tablespoons olive oil and add dill, parsley, and lime juice. Toss briefly until herbs are bright and fragrant.
- Poach the eggs to your preferred doneness.
- Assemble bowls: spoon braised lentils, add black pepper yogurt, top with cherry tomatoes, sizzled greens, and a poached egg.
Notes
- Red wine can be replaced with extra broth if preferred.
- Adjust yogurt pepper level based on taste.
- This dish pairs well with crusty bread for dipping.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 190mg