Poached Eggs with Spiced Lentils

Sunday Brunch

How to make the best meal of the week even better.

Poached Eggs with Spiced Lentils
  • Yield:Serves 4
  • Active time:15 minutes
  • Total time:40 minutes
  • Rated: 4.0
This recipe appears in:
Sunday Brunch: 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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  • 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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