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1
In a large saucepan or stockpot, combine lentils, water (or broth) and bay leaf.
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2
Bring to a boil.
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3
Reduce heat to a simmer; cover and cook lentils 15 to 20 minutes until tender.
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4
Drain any extra water and discard bay leaf.
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5
Meanwhile, heat a large non-stick skillet over medium-high heat.
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6
Add oil and swirl to coat skillet.
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7
Add chopped onion and tomato and cook, stirring occasionally, 8 to 10 minutes until onion is softened.
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8
Add curry powder, cumin, salt, red pepper flakes and minced garlic to skillet; stir and saute 2 minutes.
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9
Add lentils and saute 1 more minute.
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10
Remove from heat.
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11
Divide lentil mixture among 4 serving plates.
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12
Fill a large saucepan 23 full with water.
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13
Bring to a boil, then reduce heat so water is just barely at a simmer.
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14
Add vinegar.
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15
Crack eggs individually into custard cups or ramekins.
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16
Carefully pour eggs, one at a time, from cups into simmering water.
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17
Poach for 3 to 4 minutes until whites are cooked through.
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18
Use a slotted spoon to remove eggs from water, one at a time.
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19
Place one egg on top of lentil mixture on each serving plate.
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20
Top with salt and pepper to taste, a dollop of Greek yogurt and a sprinkling of chopped fresh cilantro.
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21
Adapted from Cooking Light.
