Ingredients

1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped tomato
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, crushed
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh coriander

Method

Combine lentils and water in a large saucepan

Add bay leaf and bring to the boil.

Cover, reduce heat, and simmer for 20 minutes or until lentils are tender.

Drain; discard bay leaf.

Heat a nonstick frying pan over a medium-high heat.

Add oil to pan and swirl to coat.

Add onion and tomato and sauté for 8 minutes or until onion is tender.

Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic and sauté for a further 2 minutes.

Add lentils and cook 1 minute.

Remove from heat.

Poach eggs by your preferred method

Place about 3/4 cup lentil mixture on each of 4 plates and  top each serving with 1 poached egg.

Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper.

Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons coriander.

Serves 4