Spiced Lentils with Poached Eggs

• 1 cup Dried Red Lentils
• 3 cups Water Or Vegetable Broth
• 1 Bay Leaf
• 2 teaspoons Olive Oil
• 1/2 Large Yellow Onion, Chopped
• 1 Large Vine-Ripened Tomato, Chopped
• 1 teaspoon Curry Powder
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Salt
• 1 pinch Red Pepper Flakes
• 1 teaspoon Minced Garlic
• 1 Tablespoon White Vinegar
• 4 Eggs
• Salt And Pepper, to taste
• Plain Greek Yogurt And Chopped Fresh Cilantro, For Topping

1. In a large saucepan or stockpot, combine lentils, water (or broth) and bay leaf.
2. Bring to a boil.
3. Reduce heat to a simmer; cover and cook lentils 15 to 20 minutes until tender.
4. Drain any extra water and discard bay leaf.
5. Meanwhile, heat a large non-stick skillet over medium-high heat.
6. Add oil and swirl to coat skillet.
7. Add chopped onion and tomato and cook, stirring occasionally, 8 to 10 minutes until onion is softened.
8. Add curry powder, cumin, salt, red pepper flakes and minced garlic to skillet; stir and saute 2 minutes.
9. Add lentils and saute 1 more minute.
10. Remove from heat.
11. Divide lentil mixture among 4 serving plates.
12. Fill a large saucepan 23 full with water.
13. Bring to a boil, then reduce heat so water is just barely at a simmer.
14. Add vinegar.
15. Crack eggs individually into custard cups or ramekins.
16. Carefully pour eggs, one at a time, from cups into simmering water.
17. Poach for 3 to 4 minutes until whites are cooked through.
18. Use a slotted spoon to remove eggs from water, one at a time.
19. Place one egg on top of lentil mixture on each serving plate.
20. Top with salt and pepper to taste, a dollop of Greek yogurt and a sprinkling of chopped fresh cilantro.
21. Adapted from Cooking Light.

red lentils, water, bay leaf, olive oil, yellow onion, tomato, curry, ground cumin, salt, red pepper, garlic, white vinegar, eggs, salt, greek yogurt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spiced-lentils-with-poached-eggs/ (may not work)