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Curried Lentils with a Poached Egg

I love lentils. I love poached eggs. I love Indian food. So when Elyssa tweeted about a dish of curried lentils, poached egg, yogurt sauce, parsley and crusty bread she had at Breslin in New York, I knew I would try to replicate it.

That's how I came up with Curried Lentils with a Poached Egg.

Curried Lentils with a Poached Egg
Serves 2

1 teaspoon olive oil
1 tablespoon finely chopped ginger
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup orange lentils
2 cups water
2 poached eggs
chopped cilantro
tortilla chips (or bread...depending on what you have)
cucumber slices

1. Heat the oil in a pot. Add ginger and garlic and saute until fragrant.
2. Add the curry and saute for 2 more minutes.
3. Add the lentils and water. Season with salt. Bring to a boil, lower the heat and cook covered for 10 minutes or until the lentils are cooked through.
4. Divide the lentils into two bowls, top with a poached egg and cilantro and serve with yogurt, tortilla chips and sliced cucumber.

This was definitely a success! Next time I might add cumin seeds and mustard seeds to give a bit of texture to the lentils. I just wish the lentils retained their pretty orange color...maybe turmeric?

Try this for breakfast soon!!


rebecca said...

this would be a great cooked breakfast