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, divided
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
1/4 cup plain low-fat Greek yogurt $
2 tablespoons chopped fresh cilantro

1 cup dried small red lentils 3 cup s 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, divided 1/8 teaspoon ground red pepper 1 garlic clove, minced 1 tablespoon white vinegar 4 large eggs 1/4 teaspoon freshly ground black pepper 1/4 cup plain low-fat Greek yogurt $ 2 tablespoons chopped fresh cilantro

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.