Poached Eggs with Spiced Lentils

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Poached Eggs with Spiced Lentils

About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:40 minutes
This recipe appears in: Sunday Brunch: Poached Eggs with Spiced Lentils


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 medium cloves garlic, finely chopped (about 2 teaspoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • Dash of cayenne pepper
  • 1 cup Puy lentils
  • Kosher salt and freshly ground black pepper
  • 4 eggs
  • Cilantro, to garnish
  • Red pepper flakes, to garnish


  1. 1

    Heat olive oil in a medium saucepan over medium heat until shimmering. Add onion and cook, stirring, until translucent, about 5 minutes. Add garlic, cumin, curry, cinnamon, and dash of cayenne and cook stirring constantly until spices being to smell toasted, about 2 minutes. Add lentils and 3 cups water and bring to a simmer. Cover and cook until liquid is almost all absorbed and lentils are tender, about 25 minutes. Season to taste with salt and pepper and keep warm.

  2. 2
  3. 3

    Divide lentils between four plates, top each one with a poached egg and garnish with chopped cilantro and a few red pepper flakes. Season eggs with salt and pepper and serve immediately.


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