Lentils with Cucumbers, Chard, and Poached Egg
Lentils with Cucumbers, Chard, and Poached Egg is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate.
Crack an egg into a small bowl, then gently slide it into water.
Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart).
After about 3 minutes, whites should be set and yolks still runny.
Using a slotted spoon, transfer eggs to paper towels as they are done.
Combine lentils, scallions, dill, lemon zest, and 1 tablespoon lemon juice in a medium bowl; season with salt and pepper.
Toss cucumbers with 1 tablespoon za'atar and remaining 1 tablespoon lemon juice in a small bowl; season with salt and pepper.
Heat oil in a medium skillet over medium.
Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper.
Stir in garlic, if using, and set aside.
Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg.
Sprinkle with more za'atar.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.