Oh yes, this is comfort food for me. This was simple to make, relatively quick, and (somewhat) healthy. Cue the rainy cold weather, and you are all set. I didn’t really taste the yogurt, so you could probably leave that off if you wanted to. I served my kids the lentils without the egg, which they thought was okay, but they really liked the carrots.
Spiced Lentils and Poached Eggs, with Cumin-Scented Carrots
(Cooking Light, Oct. 2012)
1 cup dried small red lentils
3 cups water
1 bay leaf
2 tsp olive oil
1 cup chopped onion
1 cup chopped tomato
1 tsp curry powder
1/4 tsp ground cumin
1/2 tsp salt, divided
1/8 tsp ground red pepper (I omitted)
1 garlic clove, minced
1 tbsp white vinegar
4 large eggs
1/4 tsp freshly ground black pepper
1/4 cup plain low-fat Greek yogurt
2 tbsp chopped fresh cilantro (I omitted)
1. Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; 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 cilantro.
Preheat oven to 425 F. Combine 2 tsp olive oil, 1/2 tsp salt, and 1/8 tsp cumin with 1 pound peeled, trimmed baby carrots, halved lengthwise. Bake at 425 for 15 minutes or until tender and lightly browned.