Ingredients
Equipment
Method
Cook the herbed spiced lentils
- Heat 1 tbsp olive oil in a saucepan over medium heat and cook the diced onion for 4 minutes, stirring until softened. You should see the onions turn translucent and smell fragrant.
- Add the minced garlic, cumin, smoked paprika, and turmeric to the saucepan and cook for 30 seconds. Stir until the spices look toasted and the mixture is aromatic.
- Stir in the rinsed lentils and pour in the vegetable or chicken broth. Scrape up any browned bits, then bring everything to a boil.
- Reduce the heat to low, cover, and simmer for 20–25 minutes until the lentils are tender. Season with salt near the end and watch for lentils that mash easily.
Roast cherry tomatoes
- Preheat the oven to 400°F and spread the halved cherry tomatoes on a sheet pan. Roast for 15 minutes until blistered, with wrinkled edges and a jammy look.
Poach or fry the eggs and assemble
- Poach or fry the large eggs to your liking. Keep the yolks soft if you want a runny center for the bowl.
- Divide the lentils into 4 bowls and top each with an egg. The egg should sit centered so it can spread over the lentils.
- Top each bowl with the roasted cherry tomatoes and crumble feta over the sides and center. Scatter feta so it clings to the lentils and pools slightly around the egg.
- Garnish with fresh herbs, drizzle with a little olive oil, and serve with lemon wedges. Finish with lemon at the table for bright acidity.
Notes
For best texture, simmer the lentils until tender but not broken—if they get too thick, loosen with a splash of broth when serving. Store lentils (without eggs) in an airtight container in the refrigerator up to 4 days, and reheat with a drizzle of broth; the tomatoes roast can be stored up to 3 days. Freezing is not recommended for the final assembled bowls, but you can freeze the cooked lentils up to 3 months and thaw/reheat. Dietary swap: use vegetable broth and skip any animal-based toppings beyond feta if you’re aiming for vegetarian-style.