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Indian Spiced Lentils with Poached Eggs Recipe

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4 from 63 reviews

A hearty and flavorful Indian-inspired dish featuring spiced lentils simmered with aromatic spices and topped with perfectly poached eggs and a dollop of creamy Greek yogurt. This recipe combines wholesome ingredients for a satisfying meal that is both comforting and nutritious.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Lentils and Broth

  • 1 cup (200 grams) dried lentils, red, green, or a combination of both
  • 1 bay leaf

Spice Base

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1-inch knob of fresh ginger, peeled and minced
  • 1 (14.5 ounce) can diced tomato, drained
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt

Poached Eggs and Garnish

  • 4 large eggs
  • freshly ground pepper, to taste
  • 1/4 cup plain Greek yogurt

Instructions

  1. Cook the Lentils: Bring 3 cups of water to a boil in a large saucepan. Add lentils and bay leaf, then cover and reduce the heat to a simmer. Cook for about 20 minutes or until the lentils are tender. Drain the lentils and discard the bay leaf.
  2. Prepare the Spice Base: With 10 minutes left in the lentil cooking time, heat a skillet over medium-high heat. Add olive oil to coat the pan. Once hot, sauté the diced onion until translucent and tender. Add minced garlic and ginger, sautéing for another 1-2 minutes until fragrant. Stir in the drained diced tomatoes, garam masala, cumin, turmeric, cayenne pepper, and salt. Cook for an additional 10 minutes, stirring occasionally. Add the drained lentils to this mixture and stir to combine. Remove from heat.
  3. Poach the Eggs: While the lentils simmer, fill a large skillet two-thirds full with water and bring to a boil. Reduce heat to maintain a gentle simmer. Crack each egg into a ramekin or small dish, then gently slide the eggs into the simmering water. Let the eggs cook undisturbed for 3-4 minutes until whites are set but yolks remain runny. Remove eggs carefully with a slotted spoon.
  4. Serve: Place a generous scoop of the spiced lentil mixture onto each plate. Top each serving with a poached egg. Sprinkle freshly ground pepper on top and add a tablespoon of Greek yogurt alongside or on top as a cooling garnish.

Notes

  • You can use red lentils, green lentils, or a mix depending on your preference.
  • Adjust the cayenne pepper to control the heat level.
  • Serve with warm naan or steamed rice for a complete meal.
  • If preferred, you can substitute Greek yogurt with a dairy-free alternative for a lactose-free option.
  • The eggs can be cooked a bit longer if you prefer firm yolks instead of runny.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/indian-spiced-lentils-with-poached-eggs-recipe/