Spiced Lentils with a Poached Egg
Submitted by:Rachel Gargano
These lentils are amazingly delicious. You can use these as a side dish or even as the main part of your dinner.
Feel free to top the lentils with an over-easy egg instead of poached, or leave them off completely!
Ingredients
- 1 cup dried red lentils
- 3 cups water
- 1 bay leaf
- 2 tsp olive oil
- 1 cup chopped tomato
- 1 tsp curry powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 garlic clove, minced
- 1 Tbsp white vinegar (only needed if poaching the egg!)
- 1/4 tsp pepper
- 1/4 cup plain low-fat or fat-free Greek yogurt (optional)
Instructions
- Combine first 3 ingredients in a large sauce pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain (if needed) and discard by leaf.
- Heat a nonstick skillet over medium-high heat. Add oil, onion and garlic. Cook until translucent, about 5 minutes. Add the tomato, curry, cumin, 1/4 tsp salt, and cayenne pepper and saute another 2 minutes.
- Add lentils to the tomato mixture, stir to combine, and let cook to heat through, anywhere from 1 to 8 more minutes.
- POACHING THE EGG: Add water to a large skillet, filing it two-thirds full, bring to a boil. Reduce heat to a simmer and add vinegar. Break eggs into custard cups them gently pour them into the water. Cook for 3 minutes (or under desired degree of doneness). Carefully remove with a slotted spoon.
- Plate up the lentils and top with one egg and one Tbsp Greek yogurt.
- Serve and enjoy!
Macronutrients
| Serving size | 4 |
