Indian Spiced Lentils Poached (Printer-Friendly)
A flavorful blend of spiced lentils paired with delicate poached eggs for a nourishing meal.
# The Ingredients You'll Need:
→ Lentils and Spices
01 -
1 cup dried lentils (red, green, or mixed)
02 -
1 bay leaf
03 -
2 teaspoons garam masala
04 -
1 teaspoon ground cumin
05 -
1 teaspoon ground turmeric
06 -
1/4 teaspoon cayenne pepper
07 -
1/4 teaspoon salt
→ Aromatics and Vegetables
08 -
1 tablespoon olive oil
09 -
1 large onion, diced
10 -
1 garlic clove, minced
11 -
1-inch piece fresh ginger, peeled and minced
12 -
1 (14.5 ounce) can diced tomatoes, drained
→ Eggs and Garnish
13 -
4 large eggs
14 -
Freshly ground black pepper, to taste
15 -
1/4 cup plain Greek yogurt
# Step-by-Step Instructions:
01 -
Bring 3 cups of water to a boil in a large saucepan. Add lentils and bay leaf, cover, and reduce heat to a simmer. Cook until lentils are tender, about 20 minutes. Drain lentils and discard bay leaf.
02 -
With 10 minutes remaining on the lentils, heat olive oil in a skillet over medium-high heat. Sauté diced onion until translucent and tender, about 5 minutes. Add minced garlic and ginger, cook for 1-2 minutes until fragrant. Stir in drained tomatoes and spices (garam masala, cumin, turmeric, cayenne, salt). Simmer for 10 minutes, stirring occasionally.
03 -
Add drained lentils to the spiced tomato mixture and stir to combine. Remove from heat and set aside.
04 -
Fill a large skillet two-thirds full with water and bring to a boil. Reduce heat to maintain a gentle simmer. Crack eggs individually into small dishes, then gently slide into simmering water. Cook without disturbing for 3-4 minutes until whites are set and yolks remain runny. Remove eggs with a slotted spoon.
05 -
Divide the lentil mixture among four plates. Top each with a poached egg, sprinkle with freshly ground black pepper, and add a tablespoon of plain Greek yogurt.
# Extra Tips:
01 -
Use any lentil variety but adjust cooking time accordingly. For creamier texture, lightly mash some lentils during cooking. Adjust cayenne pepper to your preferred spice level, mellow with extra yogurt or coconut milk if needed. Store cooked lentils in an airtight container refrigerated for up to 4 days; reheat with a splash of water or broth.