I still remember the first time I made Eggcentric lentils with poached egg and yogurt — it quickly became a staple in my kitchen. At first, I was a bit unsure about combining lentils with a poached egg and creamy yogurt, but after the first bite, I was hooked! This dish fits perfectly into my baking and cooking life because it’s wholesome, satisfying, and just a bit different from the usual. It’s one of those meals that brings comfort without fuss, which is exactly what I look for on busy days. Plus, every time I make this Eggcentric lentils with poached egg and yogurt, I feel that little burst of joy knowing I’ve nailed a simple, protein-rich lentil dish that everyone can enjoy.
What I love most is how approachable the recipe is. Whether you’re new to lentil recipes with egg or a seasoned fan of poached egg lentil bowls, this one feels like a warm hug on a plate. The combination with yogurt adds that creamy tang, making it a healthy lentil salad that’s anything but boring. For fellow bakers and home cooks curious about a fresh, protein-packed meal, I invite you to give this Eggcentric lentils with poached egg and yogurt a try. I’m excited for you to experience that lovely mix of textures and flavors that this recipe delivers every single time!
If you want to see a similar vibe in savory dishes, you might enjoy my garlic butter beef bites with creamy mashed potatoes or try a zucchini fritter stack with yogurt sauce for another yogurt and lentils marry-in-spirit dish. And for a heartier option, I often pair this lentil salad with a steak with peppercorn sauce. Ready? Let’s gather those ingredients and get baking!
What You’ll Need for This Eggcentric lentils with poached egg and yogurt:
Here’s the simple ingredient list for this Eggcentric lentils with poached egg and yogurt. Don’t worry — the ingredients are ones you can find easily at most stores. This recipe keeps things straightforward because, to me, great cooking and baking should always be easy to start.
- 1 cup green or brown lentils (washed and rinsed)
- 4 large eggs (for poaching)
- 1 cup plain yogurt (Greek yogurt works beautifully here — it’s thick and creamy)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil (extra virgin if you have it)
- 1 teaspoon paprika (for a lovely smoky flavor)
- 1 lemon (juiced)
- Salt and pepper (to taste)
- Fresh parsley or cilantro (a handful, chopped)
- 1 small red chili or chili flakes (optional, if you like a bit of heat)
Don’t have Greek yogurt? Regular plain yogurt is an easy swap, and it works just as well in this Eggcentric lentils with poached egg and yogurt dish. If you happen to be out of paprika, ground cumin or smoked chili powder will give a nice twist.
For budgeting, lentils are a fantastic choice — they’re affordable, pack plenty of protein, and stretch nicely to feed a few people. Plus, eggs and yogurt add to the protein-rich lentil dishes theme, making this both nutritious and budget-friendly.
A little prep tip: cook your lentils in advance if you want to save time after work or school. Store cooked lentils in an airtight container in the fridge for up to 3 days, so you can whip up your Eggcentric lentils with poached egg and yogurt whenever you want without the wait.
Pro tip: I always add a bit extra lemon juice to brighten things up, and a sprinkle of fresh herbs gives a fresh burst every time.
How to Make This Eggcentric lentils with poached egg and yogurt:
Let’s get going on making your Eggcentric lentils with poached egg and yogurt! From start to finish, expect about 35-40 minutes in the kitchen, but much of that is gentle cooking time.
- Cook the lentils
Start by placing the rinsed lentils in a saucepan with enough water to cover by about two inches. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 20-25 minutes until lentils are tender but still holding their shape — perfect for salad texture. Drain and set aside. I always give mine a quick rinse under cold water to stop cooking. - Poach the eggs
While the lentils simmer, bring a pot of water to a gentle boil and add a splash of vinegar (this helps the egg whites hold). Crack eggs one at a time into small bowls or cups. Swirl the water gently and slide the eggs in carefully. Poach for about 3-4 minutes for runny yolks or longer if you prefer firmer. Remove with a slotted spoon and drain on kitchen towel. - Prepare the paprika yogurt sauce
In a small bowl, mix your plain yogurt with minced garlic, paprika, a squeeze of lemon juice, and a pinch of salt. Stir well until smooth. This sauce adds a luscious tang to your Eggcentric lentils with poached egg and yogurt and makes every bite sing. - Assemble your dish
In a shallow bowl, spoon a generous layer of lentils, drizzle with olive oil, then add the poached egg on top. Dollop or drizzle with the paprika-spiked yogurt sauce. Finish with chopped fresh herbs and a little cracked black pepper for brightness. - Enjoy immediately
If your Eggcentric lentils with poached egg and yogurt looks creamy, colorful, and inviting — you’re on track! The combination of warm lentils, silky egg yolk, and tangy yogurt is such a crowd-pleaser.
While your lentils cook and eggs poach, take a moment to tidy up or pour yourself a cup of tea. That quiet pause makes the kitchen feel cozy and sets you up for success with this protein-rich lentil dish.
If you love eggs in savory dishes, you might also enjoy the poached egg lentil bowl recipe shared by Kellie’s Food to Glow or a hearty zucchini fritter stack with yogurt sauce I’ve baked countless times too!
Serving Your Eggcentric lentils with poached egg and yogurt:
This Eggcentric lentils with poached egg and yogurt shines beautifully on its own, but I like to pair it with some crusty bread to scoop up every last bit. For a heartier meal, serve alongside a simple green salad or a light vegetable side – perfect for spring or fall gatherings.
It’s a fantastic choice for any occasion — from a cozy brunch to a quick weeknight dinner. I’ve brought this dish to potlucks, where it always disappears fast. Friends love its balance of flavors and nourishing feel — it’s filling but not too heavy.
Simple garnishes make this dish look extra special: a few dashes of extra paprika, fresh herbs scattered on top, or a drizzle of good-quality olive oil. If you want to try a seasonal twist, roasted cherry tomatoes or sautéed spinach make lovely additions when lentils meet yogurt and eggs on the plate.
Leftovers? No problem! I often use leftover Eggcentric lentils with poached egg and yogurt as a filling for pita pockets or wrap it in a warm flatbread for a quick lunch. If reheating, keep the yogurt sauce separate until you’re ready to eat so it stays fresh and tangy.
If you’re seeking inspiration, I once read a wonderful savory breakfast guide that features poached eggs paired with lentils and yogurt, perfect for starting the day with hearty flavor and energy.
Common Questions About This Eggcentric lentils with poached egg and yogurt:
Can I make this Eggcentric lentils with poached egg and yogurt ahead of time?
Yes! Cook the lentils and prepare the paprika yogurt sauce a day ahead, then assemble and poach your eggs fresh when ready. The lentils and yogurt keep well refrigerated, but the poached egg is best fresh for that soft texture.
What’s a good substitute for yogurt in this Eggcentric lentils with poached egg and yogurt?
If dairy isn’t your thing, try a coconut yogurt or cashew-based yogurt for a similar creamy texture. The flavor will shift slightly but works surprisingly well in this protein-rich lentil dish.
Can I use red lentils instead of green or brown?
You can, but note that red lentils cook faster and get softer, so they’ll create a mushier texture. For this recipe’s healthy lentil salad vibe, I recommend sticking with green or brown lentils.
How long do I poach the eggs?
I usually go for 3-4 minutes for runny yolks, but 5 minutes if you want firmer yolks. Timing is flexible depending on your preference and the poaching technique.
Can I add other spices to the yogurt sauce?
Absolutely! Ground cumin, coriander, or chili flakes all make a lovely addition depending on how much spice you want. It’s your dish to make.
How do I store leftover Eggcentric lentils with poached egg and yogurt?
Store cooked lentils in an airtight container in the fridge for up to 3 days. Keep the yogurt sauce separate for best freshness. Eggs are best made fresh but can be refrigerated for a day if needed.
Is this recipe allergy-friendly?
Mostly yes — it’s naturally gluten-free, vegetarian, and can be adapted for dairy-free with alternative yogurts. Just keep an eye on egg allergies.
If you want more ideas like this, check out this wonderful Eggcentric – Lentils, Poached Egg and Paprika-Spiked Yogurt recipe, or join conversations on Reddit about protein-packed meals featuring lentils and eggs.
Final Thoughts on This Eggcentric lentils with poached egg and yogurt:
Eggcentric lentils with poached egg and yogurt holds a special spot in my recipe folder because it combines simple, humble ingredients into something truly satisfying and beautiful.
My top tips for this Eggcentric lentils with poached egg and yogurt:
- Use fresh eggs for the best poach — fresh eggs hold their shape better.
- Cook lentils just right — not mushy, so they stay intact and salad-like.
- Keep yogurt sauce tangy — a squeeze of lemon brightens the whole dish.
I love variations with added roasted vegetables, a swirl of tahini, or a sprinkle of za’atar spice, each giving the dish a new personality. That said, the most requested version from friends and family is the classic with simple paprika yogurt and fresh herbs — it never disappoints.
I hope you feel encouraged to try making this Eggcentric lentils with poached egg and yogurt your own. It’s a dish that not only fills your belly but also makes weekday meals feel a bit more special. Cooking and baking together can be such a joy — I can’t wait for you to taste this recipe and make it a regular joy in your kitchen.
For more inspiration in the kitchen, I’d love for you to visit my zucchini fritter stack with yogurt sauce or the rich, cozy garlic butter beef bites with creamy mashed potatoes. And if you’re in the mood for something meaty with punchy flavors, try the steak with peppercorn sauce.
I’m cheering you on for your next baking or cooking adventure with this deliciously satisfying Eggcentric lentils with poached egg and yogurt!
Eggcentric lentils with poached egg and yogurt
A hearty and nutritious dish combining earthy lentils with silky poached eggs and tangy yogurt, perfect for a wholesome breakfast or light dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Poached
- Cuisine: Mediterranean
Ingredients
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- 1 cup plain Greek yogurt
- Fresh parsley or cilantro, chopped, for garnish
- 1 tablespoon lemon juice
- Optional: red chili flakes or smoked paprika, for serving
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
- Add the rinsed lentils, ground cumin, salt, and pepper. Pour in the water or vegetable broth and bring to a boil.
- Reduce the heat to low and simmer the lentils uncovered until tender but not mushy, about 20-25 minutes. Drain any excess liquid if necessary.
- While the lentils cook, bring a separate pot of water to a gentle simmer for poaching the eggs. Add a splash of vinegar if desired.
- Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- Drain the poached eggs with a slotted spoon and set aside.
- Stir the lemon juice into the cooked lentils and adjust seasoning as needed.
- To serve, spoon the lentils onto plates, top with a poached egg, and add a generous dollop of Greek yogurt.
- Garnish with fresh herbs and a sprinkle of red chili flakes or smoked paprika, if desired.
Notes
For extra richness, drizzle some good-quality olive oil over the dish before serving or add sautéed spinach for a green boost.