Poached Eggs with Slow Cooked Spicy Lentils
Transform your breakfast or brunch routine with this vibrant recipe for Poached Eggs with Slow Cooked Spicy Lentils. Featuring tender lentils simmered in a rich, aromatic blend of cumin, coriander, paprika, and red chili flakes, this dish is infused with bold, earthy flavors that are perfectly balanced by juicy canned tomatoes and hearty vegetable broth. The poached eggs, with their silky whites and luscious, runny yolks, add a luxurious touch atop the gently spiced lentils, while fresh cilantro lends a pop of brightness and color. Serve with crusty bread to soak up every bit of the savory sauce and create a satisfying meal that feels indulgent yet wholesome. With a prep time of just 15 minutes and plenty of protein, this recipe is perfect for a cozy weekend morning or a leisurely lunch. Keywords: poached eggs, spicy lentils, slow-cooked, healthy brunch, easy comfort food, crusty bread serving.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon red chili flakes
- 1 cup canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 eggs
- 2 tablespoons white vinegar
- 2 tablespoons fresh cilantro, chopped
- 4 slices crusty bread, for serving
Instructions
Rinse the lentils under cold water and set aside.
In a medium pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and cook for 5-7 minutes until softened.
Stir in the minced garlic, cumin powder, ground coriander, paprika, and red chili flakes. Cook for 1 minute, letting the spices bloom.
Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, until the lentils are tender and the sauce is slightly thickened. Stir occasionally to prevent sticking.
While the lentils are cooking, prepare the poached eggs. Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.
Using a slotted spoon, carefully remove the poached eggs from the water and drain on a paper towel.
To serve, spoon the spicy lentils onto plates or shallow bowls. Top each serving with two poached eggs.
Garnish with freshly chopped cilantro and serve with slices of crusty bread on the side.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 13.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
