Spiced Lentils with Poached Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 tsp Garlic
  • 1 Greek yogurt and chopped fresh cilantro, Plain
  • 1 cup Red lentils, dried
  • 1 Vine-ripened tomato, large
  • 1/2 Yellow onion, large

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 3 cups Water or vegetable broth

• Baking & Spices

  • 1 tsp Curry powder
  • 1 pinch Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on girlversusdough.com

Ingredients

• 1 cup dried red lentils
• 3 cups water or vegetable broth
• 1 bay leaf
• 2 teaspoons olive oil
• 1 large vine-ripened tomato, chopped
• ½ large yellow onion, chopped
• 1 teaspoon curry powder
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• 1 pinch red pepper flakes
• 1 teaspoon minced garlic
• 1 tablespoon white vinegar
• 4 eggs
• Salt and pepper, to taste
• Plain Greek yogurt and chopped fresh cilantro, for topping

Directions

• In a large saucepan or stockpot, combine lentils, water and bay leaf. Bring to a boil. Reduce heat to a simmer; cover and cook lentils 15 to 20 minutes until tender. Drain; discard bay leaf.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat skillet. Add chopped onion and tomato and cook, stirring occasionally, 8 to 10 minutes until onion is softened.
• Add curry powder, cumin, salt, red pepper flakes and minced garlic to skillet; stir and saute 2 minutes. Add lentils and saute 1 more minute. Remove from heat. Divide lentil mixture among 4 serving plates.
• Fill a large saucepan ⅔ full with water. Bring to a boil, then reduce heat so water is just barely at a simmer. Add vinegar.
• Crack eggs individually into custard cups or ramekins. Carefully pour eggs, one at a time, from cups into simmering water. Poach 3 to 4 minutes until whites are cooked through. Use a slotted spoon to remove eggs, one at a time. Place one egg on top of lentil mixture on each serving plate.
• Top with salt and pepper to taste, a dollop of Greek yogurt and a sprinkling of chopped fresh cilantro.