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Eggcentric lentils with poached egg and yogurt

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A hearty and flavorful dish featuring earthy lentils topped with perfectly poached eggs and a creamy yogurt drizzle, combining protein and probiotics for a wholesome meal.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed
  • 3 cups water or vegetable broth
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • Fresh parsley, chopped, for garnish
  • Optional: chili flakes for heat

Instructions

  1. In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
  2. Add cumin and smoked paprika, stirring until fragrant, about 1 minute.
  3. Add lentils and water or broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are tender. Season with salt and pepper to taste.
  4. While lentils cook, bring a separate pot of water to a gentle simmer for poaching eggs.
  5. Crack each egg into a small bowl. Swirl simmering water and gently slide eggs in one at a time. Poach for 3–4 minutes for runny yolks or longer for firmer eggs. Remove with a slotted spoon and drain.
  6. In a small bowl, mix Greek yogurt with lemon juice and a pinch of salt.
  7. Spoon cooked lentils into serving bowls, top with a poached egg, and drizzle with the lemony yogurt. Garnish with chopped parsley and optional chili flakes.

Notes

For extra richness, drizzle a little toasted sesame oil or sprinkle za’atar spice on top before serving.

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