Spiced Lentils And Poached Eggs

• 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; saute 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; saute 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.
4. MyRecipes is working with
5. , 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
6. .

red lentils, water, bay leaf, olive oil, onion, tomato, curry powder, ground cumin, salt, ground red pepper, garlic, white vinegar, eggs, freshly ground black pepper, yogurt, fresh cilantro

Taken from www.myrecipes.com/recipe/spiced-lentils-poached-eggs (may not work)