Warm Lentils and Poached Egg

Ease of Preparation: Easy
Yield: 4 servings


1 ½ cups (360 ml) brown lentils

3 tablespoons (45 ml) olive oil, divided

1 large onion, thinly sliced

1 garlic clove, finely chopped

2 tablespoons (30 ml) olive oil

¼ cup (60 ml) white wine vinegar

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) Dijon mustard

1 teaspoon (5 ml) cumin seeds

¼ teaspoon (1 ml) salt

Fresh ground pepper

1 teaspoon (5 ml) white vinegar

4 eggs

¼ cup (60 ml) feta cheese, crumbled

Chopped parsley, for garnish

Crushed red pepper (optional)



For the lentils, heat 1 tablespoon (15 ml) olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent. Add garlic and cook just until fragrant, about 30 seconds. Add lentils and 3 cups (720 ml) of water and bring to a boil. Reduce heat and simmer vigorously for 20 minutes, or until lentils are soft but still have a firm bite. Drain.

Meanwhile, for the dressing, whisk together olive oil, white wine vinegar, honey, Dijon, cumin seeds, salt, and pepper. Set aside.

 For the eggs, bring a saucepan of water and white vinegar to a boil, then reduce to a gentle simmer. Crack each egg into its own small cup with a handle. Carefully tilt each egg into the water, one after the other. Cook eggs for 3 minutes. Remove with slotted spoon onto a plate.

Transfer lentils to a large bowl. Pour over dressing and toss to combine.

Distribute lentils evenly into 4 serving plates, sprinkle with feta, top each dish with an egg, then garnish with parsley and crushed red pepper.

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