Eggcentric lentils with poached egg and yogurt
A wholesome and flavorful dish featuring earthy lentils topped with a perfectly poached egg and creamy yogurt, combining protein and probiotics in one satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Poached
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup dried green or brown lentils
- 3 cups water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tablespoon white vinegar (for poaching eggs)
- 2 tablespoons olive oil
- 1 small garlic clove, minced
- Fresh parsley, chopped, for garnish
- Red chili flakes (optional)
Instructions
- Rinse lentils under cold water until water runs clear.
- In a medium saucepan, add lentils, water, and bay leaf. Bring to a boil, then reduce heat to simmer. Cook uncovered for about 20-25 minutes, or until lentils are tender but not mushy. Drain excess water if needed.
- While lentils cook, heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in cumin and smoked paprika, cook for another 30 seconds. Remove from heat.
- Stir the garlic and spice mixture into the cooked lentils. Season with salt and pepper to taste.
- Bring a pot of water with vinegar to a gentle simmer for poaching eggs. Crack one egg into a small bowl.
- Create a gentle whirlpool in the simmering water. Carefully slide the egg from the bowl into the center. Poach for 3-4 minutes until the white is set but yolk remains runny.
- Remove egg with a slotted spoon and drain on paper towels. Repeat for the second egg.
- Divide lentils between two plates, top each serving with a poached egg and a generous dollop of Greek yogurt.
- Garnish with fresh parsley and a sprinkle of red chili flakes if desired. Serve immediately.
Notes
For extra flavor, drizzle with a little chili oil or sprinkle toasted pine nuts on top before serving.