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Categories:
red lentils water bay leaf olive oil yellow onion tomato Curry ground cumin salt red pepper garlic white vinegar eggs salt Greek yogurt
Viewed: 10 - Published at: 4 years agoIngredients
- 1 cup Dried Red Lentils
- 3 cups Water Or Vegetable Broth
- 1 Bay Leaf
- 2 teaspoons Olive Oil
- 1/2 Large Yellow Onion, Chopped
- 1 Large Vine-Ripened Tomato, Chopped
- 1 teaspoon Curry Powder
- 1/4 teaspoons Ground Cumin
- 1/4 teaspoons Salt
- 1 pinch Red Pepper Flakes
- 1 teaspoon Minced Garlic
- 1 Tablespoon White Vinegar
- 4 Eggs
- Salt And Pepper, to taste
- Plain Greek Yogurt And Chopped Fresh Cilantro, For Topping
Method
- In a large saucepan or stockpot, combine lentils, water (or broth) and bay leaf.
- Bring to a boil.
- Reduce heat to a simmer; cover and cook lentils 15 to 20 minutes until tender.
- Drain any extra water and discard bay leaf.
- Meanwhile, heat a large non-stick skillet over medium-high heat.
- Add oil and swirl to coat skillet.
- Add chopped onion and tomato and cook, stirring occasionally, 8 to 10 minutes until onion is softened.
- Add curry powder, cumin, salt, red pepper flakes and minced garlic to skillet; stir and saute 2 minutes.
- Add lentils and saute 1 more minute.
- Remove from heat.
- Divide lentil mixture among 4 serving plates.
- Fill a large saucepan 23 full with water.
- Bring to a boil, then reduce heat so water is just barely at a simmer.
- Add vinegar.
- Crack eggs individually into custard cups or ramekins.
- Carefully pour eggs, one at a time, from cups into simmering water.
- Poach for 3 to 4 minutes until whites are cooked through.
- Use a slotted spoon to remove eggs from water, one at a time.
- Place one egg on top of lentil mixture on each serving plate.
- Top with salt and pepper to taste, a dollop of Greek yogurt and a sprinkling of chopped fresh cilantro.
- Adapted from Cooking Light.
