Spiced Lentils and Poached Eggs

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon curry powder 
• 4 large eggs 
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.3 cup greek yogurt plain low-fat
• 1 cup lentils dried red
• 0.5 teaspoon salt divided
• 1 cup tomatoes chopped
• 3 cups water 
• 1 tablespoon vinegar white

Equipment

• frying pan
• sauce pan
• slotted spoon

Directions

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.
2. Drain; discard bay leaf.
3. Heat a nonstick skillet over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Add onion and tomato; saut 8 minutes or until onion is tender.
6. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; saut 2 minutes.
7. Add lentils; cook 1 minute.
8. Remove from heat.
9. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer.
10. 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.
11. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg.
12. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.