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Eggcentric lentils with poached egg and yogurt

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A wholesome and flavorful dish combining tender lentils with creamy yogurt and perfectly poached eggs, ideal for a nourishing breakfast or light dinner.

Ingredients

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

Instructions

  1. In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, about 3-4 minutes.
  2. Add cumin and smoked paprika, stir for 30 seconds until fragrant.
  3. Add lentils and water or broth. Bring to a boil, then reduce to a simmer and cook uncovered for about 20-25 minutes until lentils are tender but not mushy.
  4. Season lentils with salt and pepper. Keep warm.
  5. To poach eggs: bring a pot of water to a gentle simmer, add a splash of vinegar if desired. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set and yolks are runny.
  6. Mix yogurt with lemon juice and a pinch of salt.
  7. Serve lentils in bowls, top each with a poached egg, a dollop of lemon yogurt, and garnish with fresh parsley or cilantro. Sprinkle with chili flakes if using.

Notes

For extra flavor, try adding a sprinkle of toasted nuts or seeds on top for crunch, or serve with warm crusty bread to soak up the yolk and lentils.

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