Eggcentric lentils with poached egg and yogurt
A vibrant and wholesome dish featuring tender spiced lentils topped with perfectly poached eggs and creamy yogurt, combining protein and comfort in every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp white vinegar (for poaching eggs)
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- In a pot, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add garlic, cumin, and smoked paprika and cook for another minute until fragrant.
- Add the lentils and water or broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Season with salt and pepper.
- While the lentils cook, bring a separate saucepan of water to a gentle simmer and add the white vinegar.
- Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and carefully slide the egg into the center. Poach for about 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and drain on paper towels. Repeat for the second egg.
- Divide the cooked lentils between two plates. Top each serving with a poached egg and a dollop of Greek yogurt.
- Garnish with chopped parsley or cilantro and serve immediately.
Notes
For extra flavor, drizzle a bit of chili oil or sprinkle za’atar spice over the top before serving.