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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, combining protein and probiotics for a nutritious meal.

Ingredients

Scale
  • 1 cup dried green lentils
  • 3 cups water or vegetable broth
  • 1 teaspoon cumin seeds
  • 1 garlic clove, minced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Fresh parsley or cilantro, chopped for garnish

Instructions

  1. Rinse the lentils under cold water until water runs clear.
  2. In a saucepan, combine lentils, water or broth, cumin seeds, and minced garlic. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy.
  3. Season lentils with smoked paprika, salt, and pepper. Stir well and keep warm.
  4. Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired to help eggs poach.
  5. Crack each egg into a small bowl, then gently slide into simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  6. Remove eggs with a slotted spoon and drain on a paper towel.
  7. In a small bowl, mix Greek yogurt with lemon juice and a pinch of salt.
  8. To serve, spoon lentils onto plates, top each with a poached egg, then drizzle with lemon yogurt and olive oil.
  9. Garnish with freshly chopped parsley or cilantro and enjoy immediately.

Notes

For an extra layer of flavor, sprinkle some chili flakes or finely chopped fresh mint on top before serving.

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