Spiced Lentils with Poached Eggs

In a large saucepan or stockpot, combine lentils, water (or broth) and bay leaf. Bring to a boil. Reduce heat to a simmer; cover and cook lentils 15 to 20 minutes until tender. Drain any extra water and discard bay leaf.

Meanwhile, heat a large non-stick skillet over medium-high heat. Add oil and swirl to coat skillet. Add chopped onion and tomato and cook, stirring occasionally, 8 to 10 minutes until onion is softened.

Add curry powder, cumin, salt, red pepper flakes and minced garlic to skillet; stir and saute 2 minutes. Add lentils and saute 1 more minute. Remove from heat. Divide lentil mixture among 4 serving plates.

Fill a large saucepan ⅔ full with water. Bring to a boil, then reduce heat so water is just barely at a simmer. Add vinegar.

Crack eggs individually into custard cups or ramekins. Carefully pour eggs, one at a time, from cups into simmering water. Poach for 3 to 4 minutes until whites are cooked through. Use a slotted spoon to remove eggs from water, one at a time. Place one egg on top of lentil mixture on each serving plate.

Top with salt and pepper to taste, a dollop of Greek yogurt and a sprinkling of chopped fresh cilantro.

Adapted from Cooking Light.