Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
We were already planning to have grilled sausage, but I wanted a comfort-food side, so I made this and skipped the egg (will definitely do that in the future!). I used homemade chicken stock instead of water to make the lentils, and just added dehydrated onions and a can of diced tomatoes and the spices at the end. I topped it off with some leftover chopped red chard and stirred it to wilt the greens. This will be a go-to side for us!
This was really, really good! I bumped up the heat level a bit with a finely minced fresno pepper, and I added 1/2 teaspoon of garam masala blend. It was fantastic! I didn't even need the poached egg...I served my lentils on a bed of fresh spinach leaves, mixed to wilt the spinach, and dug right in!
This is a great recipe,so decked out in flavor. As I was cooking, the consistency of the lentils had me worried, but it proved to be delicious and reminded me of the recently trendy "savory oatmeal" recipes. I opted for a fried egg because I can't make a decent poached egg to save my life. Added a small fresh red chili. Great for when you need something tasty at he end of the week when just pantry staples remain!
Absolutely amazing recipies with a couple of tweaks: I sauted chopped portabellas in butter and stirred them in with a tablespoon of shiro miso paste. Chopped an avocado and placed it beside the egg at the finish. A fresh garden lettuce salad with home made mustard dressing (olive oil, rice vinegar, dijon mustard, salt, pepper) was a great companion.
I did cook the lentils a little differently - i let them soak for a couple hours, and then boiled for a few minutes. If i had had a full 8 hours i wouldn't have had to boil them at all!
We loved this recipe!! It was super tasty, the gooey egg was fabulous! I fried an egg for the hubby, he can't handle poached!
This was excellent, but need to up the seasoning quite a bit. I didn't use curry powder and subbed with chili powder. Was good with a soft corn tortilla and sliced avocado on the side. Make sure not to overcook the lentils.
Thoroughly enjoyed this meal. Once I added the lentils to the saucepan with the veggies, I did let it cook a little longer than mentioned in the recipe so some of the moisture cooked off. My 1.5 yr old DEVOURED the lentils, in fact, I think she ate more than me or my husband! Served with a side of curry roasted cauliflower and this is a perfect, easy dinner.
Served with Greek yogurt and the cumin-scented Carrots, this is definitely a 4-star recipe. The lentils themselves, perhaps a 3. Red lentils do cook extremely fast - I typically like mine "al dente" and would even cut off the cook time at 10 minutes. My Trader Joe's ones cooked up crazy quick. I found myself adding in a few more dashes of curry, garlic powder and cumin...don't use a shy hand on the spices or this will be too bland. We really loved the poached eggs, and would make this again in the future. :-)
Red lentils get soupy when you cook them. I ended up with lentil soup...I recommend using green lentils. Here's a link to cooking with lentils if you're not familiar. Recommend reading it before you try thsis recipe. http://www.thekitchn.com/how-to-cook-dried-lentils-116321
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!