Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

A go-to from now on

May 01, 2016
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! 


March 23, 2016
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!


February 04, 2016
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!

Nom nom...

May 18, 2015
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. 

nwilker's Review

July 23, 2014
Delicious!!! 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!

earthtocaroline's Review

July 13, 2014
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.

rsquared07's Review

June 12, 2014
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.

halliecsmith's Review

March 04, 2014
This has become a go-to meal in our house. So much flavor and so satisfying. I don't change a thing. Although, sometimes I do get lazy and use a drained can of diced tomatoes instead of fresh.

laebrown's Review

February 21, 2014
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. :-)

KitchenBabe82's Review

January 15, 2014
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.