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Eggcentric lentils with poached egg and yogurt

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A hearty and nutritious dish combining earthy lentils, creamy yogurt, and perfectly poached eggs for a flavorful, protein-packed meal.

Ingredients

Scale
  • 1 cup dried green or brown lentils
  • 3 cups water or vegetable broth
  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 4 large eggs
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • Fresh parsley or cilantro, chopped (for garnish)
  • Optional: red chili flakes or smoked paprika for garnish

Instructions

  1. Rinse lentils under cold water and drain.
  2. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and garlic; sauté until soft and translucent, about 3-4 minutes.
  3. Add cumin and stir for 30 seconds until fragrant.
  4. Add lentils and water or broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes or until lentils are tender but not mushy.
  5. Season lentils with salt and black pepper. Keep warm.
  6. Fill a shallow pan with simmering water and add a splash of vinegar (optional). Crack one egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until whites are set but yolk remains runny. Repeat with remaining eggs.
  7. In a small bowl, mix Greek yogurt with lemon juice and a pinch of salt.
  8. To serve, spoon lentils onto plates, top each with a poached egg, and drizzle with the lemony yogurt.
  9. Garnish with chopped parsley or cilantro and sprinkle with red chili flakes or smoked paprika if desired.

Notes

For extra flavor, try adding a drizzle of olive oil or a sprinkle of toasted nuts on top before serving.

Find it online: https://foodnarrative.com/eggcentric-lentils-with-poached-egg-and-yogurt/