Spiced Lentils and Poached Eggs Recipe (2024)

We were already planning to have grilled sausage, but I wanted a comfort-food side, so I made this and skipped the egg (will definitely do that in the future!). I used homemade chicken stock instead of water to make the lentils, and just added dehydrated onions and a can of diced tomatoes and the spices at the end. I topped it off with some leftover chopped red chard and stirred it to wilt the greens. This will be a go-to side for us!

This was really, really good! I bumped up the heat level a bit with a finely minced fresno pepper, and I added 1/2 teaspoon of garam masala blend. It was fantastic! I didn't even need the poached egg...I served my lentils on a bed of fresh spinach leaves, mixed to wilt the spinach, and dug right in!

This is a great recipe,so decked out in flavor. As I was cooking, the consistency of the lentils had me worried, but it proved to be delicious and reminded me of the recently trendy "savory oatmeal" recipes. I opted for a fried egg because I can't make a decent poached egg to save my life. Added a small fresh red chili. Great for when you need something tasty at he end of the week when just pantry staples remain!

Absolutely amazing recipies with a couple of tweaks: I sauted chopped portabellas in butter and stirred them in with a tablespoon of shiro miso paste. Chopped an avocado and placed it beside the egg at the finish. A fresh garden lettuce salad with home made mustard dressing (olive oil, rice vinegar, dijon mustard, salt, pepper) was a great companion.

Delicious!!! I did cook the lentils a little differently - i let them soak for a couple hours, and then boiled for a few minutes. If i had had a full 8 hours i wouldn't have had to boil them at all! We loved this recipe!! It was super tasty, the gooey egg was fabulous! I fried an egg for the hubby, he can't handle poached!

This was excellent, but need to up the seasoning quite a bit. I didn't use curry powder and subbed with chili powder. Was good with a soft corn tortilla and sliced avocado on the side. Make sure not to overcook the lentils.

Thoroughly enjoyed this meal. Once I added the lentils to the saucepan with the veggies, I did let it cook a little longer than mentioned in the recipe so some of the moisture cooked off. My 1.5 yr old DEVOURED the lentils, in fact, I think she ate more than me or my husband! Served with a side of curry roasted cauliflower and this is a perfect, easy dinner.

This has become a go-to meal in our house. So much flavor and so satisfying. I don't change a thing. Although, sometimes I do get lazy and use a drained can of diced tomatoes instead of fresh.

Served with Greek yogurt and the cumin-scented Carrots, this is definitely a 4-star recipe. The lentils themselves, perhaps a 3. Red lentils do cook extremely fast - I typically like mine "al dente" and would even cut off the cook time at 10 minutes. My Trader Joe's ones cooked up crazy quick. I found myself adding in a few more dashes of curry, garlic powder and cumin...don't use a shy hand on the spices or this will be too bland. We really loved the poached eggs, and would make this again in the future. :-)

Red lentils get soupy when you cook them. I ended up with lentil soup...I recommend using green lentils. Here's a link to cooking with lentils if you're not familiar. Recommend reading it before you try thsis recipe. http://www.thekitchn.com/how-to-cook-dried-lentils-116321

Really enjoyed it, especially with cumin-scented carrots. Didn't feel like trying to make poached eggs, so made over easy and was really good. Used diced San Marzano tomatoes with some of the liquid and it was fine. Can't wait to have leftover lentils for lunch.

I made half the recipe, but used the full amount of spices; I think it would be bland otherwise. I served this with steamed mustard greens and cornbread. We liked it, but felt there was a certain depth of flavor not quite there. If I do make it again, I'll use butter rather than oil, which, being more typically Indian, may add that rich flavor this did not have. I advise watching your lentils closely, because after 15 minutes mine began to get mushy; red lentils are flavorful but soft and I agree with another reviewer that about 12 minutes is plenty.

A great hearty dish that was so inexpensive to make. I doubled the spices for extra flavor.

I have used both red and green lentils for this recipe, and both provide a nice bite. This is a quick and easy recipe for a weeknight, or for visiting family and friends. The red lentils I picked up at Trader Joe's didn't take as long to cook, and I ended up over cooking them. Since it only takes 12 minutes to cook them I was able to whip up another batch. Just something to watch out for. All family members and friends have enjoyed this recipe.

My family was skeptical, but liked it once they tried it. I'll make it again.

This recipe was great! I didn't have fresh garlic so I know it will be even better next time I make it. I used a Dutch oven to poach the eggs as I had nothing else that wasn't being used at the time and they came out perfect. My first time poaching too! Will make this again

This was more flavorful than I expected. I will add more onions and tomatoes to the lentil mixture next time and increase seasoning accordingly. Eggs and lentils are delicious together!

Wow, this really exceeded my expectations. The lentils were flavorful and delicious. And you just can't go wrong with poached eggs. We had a fruit salad and naan with the lentils and eggs. We'll be having this recipe again for quick weeknight meals.

Quick, healthy and really delightful dish. I used more spices and a fresh ground curry blend but generally this would be a great repeat dish for many families.

Edible, but I'll never make again. It used two large skillets and one saucepan. And the eggs didn't stay together. A better combination of beans and eggs is black beans and salsa with the eggs broken on top.

This was really good. I omitted the ground red pepper so it wasn't too spicy for the kids. It was really flavorful! 20 minutes was too long for my lentils, they split and over cooked a bit and maybe were a tiny bit dry, so I will watch those more carefully next time. Also, the portion size wasn't very big, only 3/4 cup. My husband and I could easily finish off the whole thing. But The calories would go up quite a bit if doubled since lentils can be high. Good for a lunch portion though. The cumin-scented carrots that went along were really good and easy, definitely worth making. I had never made a poached egg before and my husband usually hates the idea of a runny egg, but he ate it up and has a second one! I didn't give the kids an egg to start b/c I wasn't sure if they would eat it, but as they tasted some of ours, they requested their own and gobbled them up. Really good, quick, and easy!

This was good. I'd like the lentils a little soupier. I'm not sure if I'll make it again.

Great surprise. The kids thought it was a fun dinner. Different, healthy and tasty. They adored the roasted carrots. I might actually add them to the lentil mix just before serving. The sweetness was a great taste with the spicy lentils. Perfect for a meatless monday!

Really easy, great recipe. I made it for lunch, and it was a perfect midday meal. I used sprouted lentils since that's what I had in the pantry. I love recipes like this where the ingredients are things I usually have on hand.

Another winner. My boyfriend went back for seconds, and asked me to make it all the time. I found out half way through prepping that we were out of tomatoes, so I threw in mild salsa instead, and adjusted accordingly (added less salt, less garlic, less onion -- all shared ingredients in the salsa). It was marvelous, and SO easy. We also subbed coconut yogurt for the yogurt, since so little is used it was still fantastic.

I love this dish! What a great combination of spicy lentils, eggs and cool yogurt! I am going to eat it for breakfast, too! This time I made it with yellow tomatoes but next time I am going to try heirloom; it will definitely change the flavor.

this was OK. Would not make again - so many other dishes that are better out there

Really good, solid recipe although I don't know how often we will make this. This will be one of those "occasional vegetarian", "lazy" dinners. I subbed lentils du puy for red lentils as that's all I had in the pantry so the cooking time was 35 minutes instead of 20. I added a splash of balsamic to the lentils (off heat) and also added more raw tomato to the onion/tomato mixture, again off heat. We enjoyed this alot and would highly recommend.