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
Scale
- 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.