Easy Lentils with Poached Eggs

Lentils with poached eggs in a rustic skillet, featuring creamy red lentils in tomato sauce topped with a soft egg and fresh herbs.

Easy Lentils with Poached Eggs

Lentils with Poached Eggs is a cozy, savory breakfast made with creamy red lentils and gently poached eggs. This protein-packed meal is comforting, budget-friendly, and perfect for slow mornings spent cooking together as a family.

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Course: Breakfast

Cuisine: American, Mediterranean

Keyword: Lentils with Poached Eggs, protein-packed breakfast, red lentils recipe, savory breakfast, vegetarian breakfast bowl

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 320kcal

Cost: $8

Equipment

1 Large deep skillet with lid Needs enough space to simmer lentils and hold eggs
1 Fine-mesh strainer For rinsing lentils thoroughly
1 Wooden spoon
1 Small bowl For mixing yogurt topping

Ingredients

For the Lentils

1 cup red lentils rinsed and drained
2 tablespoons olive oil
1 small onion finely diced
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon ground fennel
0.25 teaspoon cayenne pepper optional
1 can diced tomatoes 14.5 oz with juice
2 cups vegetable broth
1 cup cherry tomatoes halved
1 tablespoon lemon juice
to taste salt and black pepper

For the Eggs

4 large eggs
1 tablespoon white vinegar

For Garnish

0.25 cup fresh parsley chopped
0.5 cup Greek yogurt
0.25 teaspoon black pepper

Instructions

In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3 to 4 minutes until soft.
Add the garlic, cumin, smoked paprika, ground fennel, and cayenne pepper. Stir for about 1 minute until fragrant.
Stir in the red lentils, diced tomatoes, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 to 15 minutes until creamy.
Add the cherry tomatoes and lemon juice. Season with salt and black pepper. Cook 2 more minutes.
Use a spoon to make four small wells in the lentils. Crack one egg into each well. Cover and cook 4 to 6 minutes until whites are set but yolks are runny.
In a small bowl, stir the Greek yogurt with black pepper until smooth.
Spoon lentils and eggs into bowls. Top with yogurt, fresh parsley, and a drizzle of olive oil.

Notes

This recipe works beautifully for breakfast, lunch, or dinner.
If using green or brown lentils, increase cook time to 30 minutes and add extra broth.
Store leftover lentils without eggs in the fridge for up to 5 days.
For kids who are unsure, serve the egg on the side the first time.
This dish is one of my favorites to cook with my daughter because it teaches patience, tasting, and confidence in the kitchen.

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