Spiced Lentils and Poached Eggs

Spiced Lentils and Poached Eggs

Spiced Lentils and Poached Eggs
Spiced Lentils and Poached Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup dried small red lentils

  • 3

    cups water

  • 1

    bay leaf

  • 2

    teaspoons olive oil

  • 1

    cup chopped onion $

  • 1

    cup chopped tomato $

  • 1

    teaspoon curry powder

  • 1/4

    teaspoon ground cumin

  • 1/2

    teaspoon salt, divided

  • 1/8

    teaspoon ground red pepper

  • 1

    garlic clove, minced

  • 1

    tablespoon white vinegar

  • 4

    large eggs $

  • 1/4

    teaspoon freshly ground black pepper

  • 1/4

    cup plain low-fat Greek yogurt $

  • 2

    tablespoons chopped fresh parsley

Directions

1. Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf. 2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat. 3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons parsley.

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