Spiced Lentils and Poached Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 cilantro |
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 cilantro.
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