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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 a perfectly poached egg and creamy yogurt, delivering a satisfying balance of protein and texture.

Ingredients

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

Instructions

  1. In a medium pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3–4 minutes.
  2. Add cumin and smoked paprika, stirring to coat the onions and garlic for 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 but not mushy. Season with salt and pepper.
  4. While lentils cook, bring a separate pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into simmering water. Poach eggs for about 3–4 minutes for a runny yolk or longer for firmer yolks.
  5. In a small bowl, mix Greek yogurt with lemon juice and a pinch of salt.
  6. Drain lentils if necessary, then divide between two bowls.
  7. Top each bowl of lentils with a poached egg and a dollop of the lemony yogurt.
  8. Garnish with fresh parsley and sprinkle red pepper flakes if desired. Serve immediately.

Notes

For a spicier kick, add a drizzle of hot sauce on top or sprinkle with za’atar seasoning for extra Middle Eastern flavor.

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