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

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.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

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.
 
Serves 4; 291 calories.

VERDICT:  I could take or leave the egg, but the lentils and yogurt were surprisingly delicious and really easy.  The serving size on the lentils seems a little skimpy, so make extra.  Keep.