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Vegetarian, Classics and bistro fare

Braised lentils with carrots and poached egg

Braised lentils with carrots and a poached egg is a complete meal for 4 people, ready in 45 minutes, rated easy, for about €1.30 per serving. The key is simmering the lentils gently in broth and poaching the egg in barely trembling water so the white stays neat and the yolk stays runny.

Lentils simmering gently with carrots, a poached egg perched on top, and a comforting dinner that costs almost nothing.

Braised lentils with carrots and poached egg
Total time
45 min
Difficulty
Easy
Cost per person
€1.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Green lentils simmer slowly with soft carrots, onion and garlic until tender without falling apart. Thyme quietly flavors the broth while the vegetables pick up a little color in the oil, which gives the dish more depth. The poached egg on top adds a runny yolk that mixes into the lentils with the first spoonful, Mon Chou likes how simple and generous this combination feels.

It's a weeknight dinner that warms you up without demanding constant attention, the kind of dish you let simmer while you handle something else. Kids usually like how soft the lentils get and the poached egg always makes a bit of an impression on the plate. It's a good fit for a fall or winter evening, a meal that fills you up without straining the budget.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 300 g
  • Vegetable brothoften in the pantry 70 cl
  • Olive oiloften in the pantry 3 tbsp
  • Thymeoften in the pantry 1 tsp
  • White vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 4
  • Onion 2
  • Garlic 2 cloves
  • Parsley 4 sprigs

Dairy

  • Eggs 4

Allergens Eggs

The step by step recipe

  1. Peel the carrots and cut them into small dice, finely chop the onions and garlic.

    Even dice cook at the same rate as the lentils.

  2. Cook the onions, garlic and carrots in the oil with the thyme until they start to brown. 8 min

    Let them catch a little on the bottom of the pot, it adds flavor to the stew.

  3. Add the rinsed lentils and the broth, cover and simmer until the lentils are tender. 30 min

    Season with salt only at the end of cooking, otherwise the lentil skins toughen up.

  4. Bring a pot of water to a bare simmer with the vinegar, stir to create a swirl and slide in the eggs one by one. 3 min

    Keep the water barely simmering, a full boil will tear the whites apart.

  5. Serve the lentils in shallow bowls, place a poached egg on top, add pepper and sprinkle with parsley.

    Lift the eggs out with a slotted spoon and rest them on a paper towel for a second.

Our tips to get it right

  • Rinse the green lentils well before cooking to remove excess starch, the stew will turn out clearer and less mushy.
  • Poach the eggs right before serving, they lose their texture if they sit around too long.
  • If the stew reduces too fast, add a splash of hot water as it cooks rather than turning up the heat.

The variations

  • Swap the green lentils for red lentils, they'll cook faster and give a creamier texture.
  • For an egg-free version, finish the dish with a spoonful of sour cream or some melted grated cheese on top.
  • For kids in a hurry, serve the lentils alone with a little grated cheese, skipping the poached egg step.

What to serve it with

  • A slice of toasted country bread
  • A green salad with vinaigrette
  • A glass of fresh vegetable juice

Storage

The lentils keep for 3 days in the fridge in a sealed container and reheat gently on the stovetop with a splash of water. They freeze well for up to 2 months, but poach the egg fresh right before serving instead.

Questions about this dish

Do green lentils need to be soaked before cooking?

No, green lentils don't need soaking, unlike some other legumes. A quick rinse under cold water is enough before adding them to the pot.

How do you poach an egg without it falling apart?

Crack the egg into a small cup before sliding it into barely trembling water, this keeps it from scattering. The vinegar in the water also helps the white tighten around the yolk.

Can you make this dish ahead of time?

Yes, the lentil stew reheats well the next day, so it's fine to make it the day before. Poach the egg only right before serving so the yolk stays runny.

Can you use something other than vegetable broth?

Chicken broth works well if the dish doesn't need to stay vegetarian. Plain water also works, but the flavor will be milder.

How long does it take to make braised lentils with carrots and a poached egg?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in braised lentils with carrots and a poached egg?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does braised lentils with carrots and a poached egg cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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