Mediterranean Lentil and Egg Bowl

This Mediterranean Lentil and Egg Bowl combines hearty lentils with perfectly poached eggs, drizzled with a zesty lemon-tahini dressing. The dish is packed with protein and fiber, making it a nutritious and satisfying choice for any meal of the day. The fresh herbs and spices elevate the traditional flavors, bringing a creative twist to a classic combination.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth or water
• 1 bay leaf
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 large eggs
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. In a medium pot, combine lentils, vegetable broth or water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain and remove bay leaf.
2. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, around 5 minutes. Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Combine the cooked lentils with the onion mixture in the skillet, stirring to combine. Season with salt and pepper to taste.
4. In a separate pot, bring water to a gentle simmer. Crack eggs into individual bowls and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
5. In a small bowl, whisk together lemon juice, tahini, and a pinch of salt until smooth. If too thick, add a little water to reach desired consistency.
6. To serve, divide the lentil mixture into bowls, top with poached eggs, and drizzle with the lemon-tahini dressing. Garnish with fresh parsley and serve with lemon wedges on the side.