Spiced Lentils with Poached Eggs Recipe

Name: Spiced Lentils with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dried Red Lentils; 3 cups Water Or Vegetable Broth; 1 Bay Leaf; 2 teaspoons Olive Oil; 1/2 Large Yellow Onion, Chopped; 1 Large Vine-Ripened Tomato, Chopped; 1 teaspoon Curry Powder; 1/4 teaspoons Ground Cumin; 1/4 teaspoons 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

Servings: persons

1 cup Dried Red Lentils
3 cups Water Or Vegetable Broth
1 Bay Leaf
2 teaspoons Olive Oil
1/2 Large Yellow Onion, Chopped
1 Large Vine-Ripened Tomato, Chopped
1 teaspoon Curry Powder
1/4 teaspoons Ground Cumin
1/4 teaspoons 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

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

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Dried Red Lentils, 3 cups Water Or Vegetable Broth, 1 Bay Leaf, 2 teaspoons Olive Oil, and more.

Yes, Spiced Lentils with Poached Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Lentils with Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions