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Poached Eggs with Spiced Lentils
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 |
Ingredients
- 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
Procedures
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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.
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2
Poach eggs according to this method.
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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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