Really enjoyed it, especially with cumin-scented carrots. Didn't feel like trying to make poached eggs, so made over easy and was really good. Used diced San Marzano tomatoes with some of the liquid and it was fine. Can't wait to have leftover lentils for lunch.
Spiced Lentils and Poached Eggs
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- Calories: 291
- Fat: 6.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.1g
- Protein: 20.5g
- Carbohydrate: 35.1g
- Fiber: 4g
- Cholesterol: 181mg
- Iron: 2.7mg
- Sodium: 379mg
- Calcium: 74mg
- 1 cup dried small red lentils
- 3 cups water
- 1 bay leaf
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 1 tablespoon white vinegar
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup plain low-fat Greek yogurt
- 2 tablespoons chopped fresh cilantro
- 1. 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.
- 2. 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.
- 3. 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.
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