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Eggcentric lentils with poached egg and yogurt

Close-up of Eggcentric lentils with poached egg and yogurt
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A wholesome and flavorful dish featuring tender lentils topped with perfectly poached eggs and creamy yogurt, offering a balanced blend of protein and comforting spices.

Ingredients

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

Instructions

  1. In a medium saucepan, heat olive oil over medium heat and sauté onion until translucent, about 5 minutes.
  2. Add garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
  3. Add rinsed lentils and water or broth. Bring to a boil, then reduce heat to simmer and cook uncovered for 20-25 minutes, or until lentils are tender and liquid mostly absorbed.
  4. Season lentils with salt, pepper, and lemon juice. Keep warm.
  5. Bring a separate pot of water to a gentle simmer and add a splash of vinegar (optional) for poaching eggs.
  6. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes for a runny yolk or longer to desired doneness.
  7. Using a slotted spoon, remove eggs and drain on paper towels.
  8. Divide lentils between plates, top each with a poached egg and a dollop of Greek yogurt.
  9. Garnish with chopped parsley and serve immediately.

Notes

For extra flavor, drizzle with a dash of chili oil or sprinkle with smoked paprika. This dish pairs well with warm crusty bread for a complete meal.

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