Indian Spiced Lentils with Poached Eggs
If you’re looking for a hearty, protein-packed gluten-free and vegetarian meal that’s both comforting and full of bold flavors, these Indian Spiced Lentils with Poached Eggs are exactly what you need. It’s perfect for breakfast, lunch, or dinner!
So many of you, like me, are always looking for relatively quick and easy weeknight dinners – something flavorful and satisfying, but not overly complicated. That’s why I love these Indian Spiced Lentils so much. They’re made wth simple ingredients, most of which you probably already have in your pantry, and while the lentils simmer away, you can prep everything else. Plus, the poached egg (or egg-free alternatives, below!) adds just the right amount of richness, making this a dinner you’ll also want to add to your regular rotation. Bonus: the lentils taste even better the next day, so leftovers are a win!
And don’t limit yourself only to dinner: this works just as well for brunch. Think of it as an Indian-inspired take on shakshuka. It’s also an excellent option for meal prep, as the lentils reheat beautifully and taste even better the next day. You can easily adjust the spice level or swap ingredients. Serve it with rice or scoop it up with naan.
If poached eggs aren’t your thing, a fried egg or a dollop of yogurt works just as well, or make it completely vegan by serving it with a dollop of coconut yogurt or swirling in some high-quality olive oil instead.
Whether you’re looking for a quick weeknight dinner or a new way to enjoy lentils, I know you’re going to enjoy this dish. Let me show you just how easy it is!
Why You’ll Love This Recipe
- Big Flavor, Simple Ingredients: Nothing fancy or special needed, just pantry staples that pack a punch.
- Nutritious and Filling: Lentils are packed with protein and fiber, making this a balanced meal.
- Customizable Heat Level: Love spice? Add more cayenne pepper or a dash of chili powder. Prefer it mild? Keep it light.
- Great for Meal Prep: The lentils taste even better the next day, so leftovers are a win.
- Delicious for Any Meal: Enjoy it for breakfast, lunch, or dinner!
Ingredients and Substitutions
- Lentils: Brown or green lentils work best since they hold their shape well, but you can use red lentils for a softer, creamier texture.
- Bay Leaf
- Olive Oil
- Onion
- Tomatoes: Canned diced tomatoes make this an even quicker dinner, but fresh chopped tomatoes are a delicious option in-season.
- Spices: Garam masala, cumin, turmeric, and cayenne pepper give this dish its signature warmth. If you’re missing any, curry powder can work as a quick substitute.
- Garlic: Fresh diced garlic has the best flavor, but the frozen cubes of garlic are a great easy swap.
- Ginger: Mincing fresh ginger root is ideal, but frozen cubes of ginger or, in a pinch, dried powdered ginger, can be used instead.
- Poached Eggs: The creamy yolks balance the spice of the lentils. You can skip the eggs or use a fried egg if preferred.
- Yogurt: A dollop of Greek yogurt, or coconut yogurt to keep the dish vegan, adds the perfect creamy contrast.
How to Make Indian Spiced Lentils with Poached Eggs
- Simmer the Lentils: Bring water to a boil. Add the lentils and the bay leaf, reduce the heat, and simmer until the lentils are tender.
- Sauté the Aromatics: Cook the onions, garlic, and ginger until soft. Add the tomatoes and spices, simmering until slightly thickened and warm.
- Stir in the Lentils: Once the lentils are cooked, drain and stir the lentils into the tomato mixture.
- Poach the Eggs: Poach eggs in a separate pot or directly in the simmering lentils for extra flavor.
- Season and garnish. Adjust salt and spice levels, then top with a poached egg, freshly ground pepper and a tablespoon of Greek yogurt.
Perfectly Poached Eggs
If you’re intimidated by poaching an egg, don’t be! Poaching an egg can feel intimidating if you’ve never done it before, but I promise, it’s easier than it seems, and you don’t need any fancy techniques to get it right. Poached eggs cook gently in simmering water, which gives them that soft, delicate texture with a perfectly runny yolk. The trick is keeping the water at the right temperature. You want the water just below a simmer, where you see a few tiny bubbles rising to the surface, but no rolling boil.
If the water is too hot, the egg will break apart and cook unevenly. Too cool, and the egg might sink and spread out instead of holding its shape. Why is this so important? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
Egg whites and yolks coagulate at different temperatures. The egg white begins to set at 140°F (60°C) and fully firms up around 180°F (82°C), while the yolk thickens at a lower temperature, around 149°F (65°C). This is why a poached egg retains a runny center while the whites are set—cooking it gently keeps the yolk from overheating. If your eggs turn out too firm, the water might be too hot!
Start by cracking your egg into a small bowl or ramekin so you can slide the egg gently into the water instead of dropping it from the shell. A little splash of vinegar in the water can help the egg white set faster (it’s optional, but helpful if you’re nervous about the egg falling apart).
Once you add the egg, leave it alone! Don’t stir or move it around. After about 3 minutes, the egg white should look fully set, opaque and firm, but the yolk should still feel soft if you gently nudge it with a spoon. If you like your yolk firmer, leave it in for another minute.
If the whole process of poaching directly in water feels stressful, there’s an even easier option: silicone egg poaching cups. These handy little cups float on top of the water and hold the egg in place, which means no worrying about the whites spreading out. You’ll still get that soft poached texture, and it’s nearly foolproof. Just add an extra minute to the egg poaching time to account for heat transfer through the silicone.
Tips and Tricks for the Best Indian Spiced Lentils
- Rinse the Lentils: Lentils can have lots of debris – give them a good rinse before adding them to the pot!
- Smash Lentils for Extra Creaminess: If you prefer a creamier texture, mash some of the lentils with the back of a spoon before serving.
- Control the Spice: Not spicy enough? Add some extra cayenne or a pinch of chili pepper. Too spicy? Stir in extra yogurt or a splash of coconut milk to mellow the heat.
- Dry the Poached Eggs: Let the poached eggs rest on a paper towel before serving to prevent excess water from making the lentils soggy.
- Make Ahead: The leftovers taste even better, so this is a perfect make-ahead meal prep option! Store the lentils in an airtight container in the refrigerator and reheat gently, adding a splash of water or broth if they look dry. Poach the eggs before serving.
More Easy Vegetarian Dinners:
Indian Spiced Lentils with Poached Eggs
If you’re looking for a hearty, protein-packed gluten-free and vegetarian meal that’s both comforting and full of bold flavors, these Indian Spiced Lentils with Poached Eggs are exactly what you need.
Ingredients
- 1 cup (200 grams) dried lentils, red, green, or a combination of both
- 1 bay leaf
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, minced
- 1-inch knob of fresh ginger, peeled and minced
- 1 (14.5 ounce) can diced tomato, drained
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 4 large eggs
- freshly ground pepper, to taste
- 1/4 cup plain Greek yogurt
Instructions
- Bring 3 cups of water to a boil in a large saucepan. Add lentils and bay leaf, cover, and reduce the heat. Simmer for 20 minutes, or until lentils are tender. Drain the lentils and discard the bay leaf.
- With 10 minutes left for the lentils to cook, heat a skillet over medium-high heat. Add oil to coat the pan. Once the oil is heated, saute the onion until translucent and tender. Add the garlic and ginger, sauteeing for a minute or two until fragrant, then add the tomatoes, garam masala, cumin, turmeric, cayenne pepper, and salt. and continue to cook an additional 10 minutes, stirring occasionally. Add the drained lentils, stir to combine, and remove from the heat.
- While the lentils are simmering, add water to a large skillet, filling two-thirds full with water. Bring the water to a boil, then reduce heat and simmer. Break the eggs into ramekins or small dishes, then slide the eggs into the simmering water. Leave the eggs undisturbed in the water for 3-4 minutes, then remove with a slotted spoon.
- To serve, place a large scoop of lentils on each plate, then top with the poached egg. Sprinkle with freshly ground pepper and add a tablespoon of Greek yogurt.
Notes
- This recipe will work with any variety of lentils, just check the cooking time as different varieties take different times to cook. My favorites are red or green lentils.
- For creamier texture, mash some of the lentils with the back of a spoon while they are simmering.
- Love spice? Add extra cayenne and a big pinch of chili powder. Accidentally make it too spicy? Stir in extra yogurt or a splash of coconut milk to mellow the heat.
- The lentil mixture reheats well, making this a perfect meal prep option. Store the lentils in an airtight container in the refrigerator for up to 4 days, then reheat on the stovetop or in the microwave, adding a splash of water or broth if necessary. Poach the eggs before serving.
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This recipe was first published in February 2016 and updated with new photographs and text in February 2025.
