Ingredients
Lentils and Base
- 1 tablespoon oil
- 1 medium red onion, diced
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground fennel
- ½ teaspoon oregano
- 1 cup green lentils
- ½ cup red wine
- 2 cups vegetable broth
- Salt and pepper, to taste
Black Pepper Yogurt
- 1 cup Greek yogurt
- 1 ½ teaspoons freshly cracked black pepper
Blistered Cherry Tomatoes
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, halved
- Salt and pepper, to taste
Sizzled Herbs
- 2 tablespoons olive oil
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- Juice of ½ lime
Other
- 4 poached eggs
Instructions
- Sauté Aromatics and Lentils: Heat 1 tablespoon oil in a medium saucepot over medium-high heat. Add diced red onion and sauté until softened, about 4-5 minutes. Stir in minced garlic, tomato paste, smoked paprika, ground fennel, oregano, and green lentils. Pour in red wine and simmer until almost all the wine evaporates.
- Braise Lentils: Add vegetable broth to the pot, bringing the mixture to a boil. Reduce heat to medium-low, cover, and cook for 18-20 minutes until lentils are tender and liquid is almost fully evaporated. Season with salt and pepper to taste.
- Prepare Black Pepper Yogurt: In a small bowl, combine Greek yogurt with freshly cracked black pepper. Set aside for serving.
- Blister Cherry Tomatoes: Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add halved cherry tomatoes and cook until seared and softened, about 4-5 minutes. Season with salt and pepper and remove from heat.
- Sizzle Herbs: In the same pan, heat 2 tablespoons olive oil over medium heat. Add chopped dill and parsley; cook briefly for 30 seconds. Turn off heat and stir in juice of half a lime.
- Poach Eggs: Poach 4 eggs according to your preferred doneness, ensuring the whites are set and yolks remain runny.
- Assemble and Serve: On each plate, spread a layer of the black pepper yogurt. Top with the braised lentils, blistered cherry tomatoes, poached egg, and finish with the sizzled herbs. Serve immediately while warm.
Notes
- Use green lentils as they hold shape well during braising.
- You can substitute vegetable broth with chicken broth for added depth if not vegetarian.
- For a vegan version, replace poached eggs with sautéed mushrooms and omit the yogurt or use a dairy-free alternative.
- Adjust seasoning at the end to balance the tartness from lime and richness from the tomato paste.
- Poaching eggs properly is key for texture; use fresh eggs and gently simmer water with vinegar for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
