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Braised Lentils with Poached Eggs

Braised Lentils with Poached Eggs

Prep time 15 minutes
Cook time 55 minutes
Ready in 70 minutes
Makes 4 servings


  • 6-oz (~12) cherry tomatoes
  • 2 Tbsps extra virgin olive oil
  • 2 carrots, peeled, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 10-oz mushrooms, sliced or chopped
  • 2 cloves garlic, minced
  • 2 Tbsps tomato paste
  • 1 cup dried lentils, rinsed and drained
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • salt and pepper, to taste
  • splash of red wine vinegar
  • 4 large eggs


  • 3-oz feta cheese, broken into chunks
  • fresh cilantro, roughly chopped


1. Heat heavy skillet until very hot. Put cherry tomatoes in skillet and cook until sides are slightly blackened, and tomatoes just start to blister, about 5-6 minutes. Remove and set aside.

2. Return skillet to stove and heat olive oil. Add carrots, celery, onion, mushrooms and garlic. Sauté until vegetables begin to soften and any liquid released evaporates, about 5 minutes.

3. Stir in tomato paste and cook for a few minutes to develop flavor.

4. Add lentils, broth, smoked paprika, cumin and thyme. Bring to a boil; then reduce heat to low. Cook, covered, for 35-40 minutes, or until lentils and vegetables are tender. Season to taste with salt and pepper. Add a splash of vinegar and stir.

5. Use a large spoon to make four indentations in lentil mixture; carefully break an egg into each indentation. Cover skillet and cook eggs until whites set, about 5 minutes.

6. Scatter pan roasted cherry tomatoes and feta chunks on top.

7. Sprinkle cilantro and on top.
Recipe by Jeanette Chen of