Yogurt with Green Lentils and Poached Egg

How to prepare yogurt with green lentils and poached egg

1. The lentils can be cooked several days ahead and kept in the refrigerator. I usually cook 200-250 g on the weekend and use them throughout the week. Here's how I cook the lentils: put the washed lentils, 5-6 cups of water, 1 small onion cut in half, 1 large bay leaf broken into pieces, and a few parsley stems on high heat. When it starts to boil, reduce heat to low and let it simmer gently for about 20 minutes. When they're almost done (al dente), turn off the heat, add salt, stir, and then let them cool with the lid on. While cooling, the lentils will finish cooking without becoming mushy.
2. Mix the herbs with oil and let them macerate until you need them.
3. In a large pan (about 25-28 cm), put the lentils that aren't drained too well (I scoop them directly from the pot with a spoon) along with the Garam Masala, spinach, and a little salt. Leave on heat just until the lentils are warm and the spinach is "wilted". Transfer to a bowl.
4. Add the yogurt over the lentils and mix gently. Taste for salt.
6. Put half of the lentils in the serving bowl and sprinkle with chopped walnuts. Add the rest of the lentils.
7. Poached eggs are prepared like this: put water, a little salt, and 1 teaspoon of vinegar in a pot; bring to a boil; when boiling, pull the pot off the heat; crack the egg into a coffee cup; gently release the egg into the water by slowly lowering the cup into the water; with a spoon, gather the egg white around the yolk and then gently move the egg through the water; let it cook for about 3 minutes; remove with a slotted spoon and place over the yogurt with lentils.
   * if you're preparing multiple poached eggs, make sure to bring the water back to a boil before each egg.
8. Sprinkle the remaining chopped walnuts and the herbs with oil over the egg. Serve with toast or flatbread.

Print