by ADMIN on OCTOBER 25, 2012
Wow. Poached eggs are pretty ugly, aren’t they? All blobby and opaque.
Though I must say, I’m pretty dag-nab proud of myself for succeeding in my first egg-poaching experience!
Anyway — the egg isn’t the centerpiece of this dish. Nope. That designation goes to these amazing lentils.
They are So. Good. With or without the egg.
In fact, feel free to leave the egg out or even just cook them up over-easy (less hassle and blobbiness).
Spiced Lentils {with a poached egg}
Author: Cooking Light Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4
Ingredients
1 cup dried red lentils
3 cups water
1 bay leaf
2 tsp olive oil
1 cup chopped tomato
1 tsp curry powder
¼ tsp cumin
½ tsp salt
⅛ tsp cayenne pepper
1 garlic clove, minced
1 Tbsp white vinegar (only needed if poaching the egg!)
¼ tsp pepper
¼ cup plain low-fat or fat-free Greek yogurt (optional)
Instructions
Combine first 3 ingredients in a large sauce pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain (if needed) and discard by leaf.
Heat a nonstick skillet over medium-high heat. Add oil, onion and garlic. Cook until translucent - about 5 minutes. Add the tomato, curry, cumin, ¼ tsp salt, and cayenne - and saute another 2 minutes.
Add lentils to the tomato mixture, stir to combine, and let cook to heat through - anywhere from 1 to 8 more minutes.
POACHING THE EGG: Add water to a large skillet, filing it two-thirds full, bring to a boil. Reduce heat to a simmer and add vinegar. Break eggs into custard cups them gently pour them into the water. Cook for 3 minutes (or under desired degree of doneness). Carefully remove with a slotted spoon.
Plate up the lentils and top with one egg and one Tbsp Greek yogurt.
Serve and enjoy!
