- 1 cup dried red lentils
- 3 cups water or vegetable broth
- 1 bay leaf
- 2 teaspoons olive oil
- 1 large vine-ripened tomato, chopped
- 1/2 large yellow onion, chopped
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon 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
- In a large saucepan or stockpot, combine lentils, water and bay leaf. Bring to a boil. Reduce heat to a simmer; cover and cook lentils 15 to 20 minutes until tender. Drain; discard bay leaf.
- Meanwhile, heat a large nonstick 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 2/3 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 3 to 4 minutes until whites are cooked through. Use a slotted spoon to remove eggs, 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.