Curried Lentils with Poached Eggs and Garlicky Yogurt

1. Sauté Shallots

Heat two tablespoons of extra-virgin olive oil in a medium pot over medium heat. Add the diced shallots and sauté them for about five minutes, until they turn soft and translucent. Season with a pinch of fine sea salt to enhance their sweetness.

2. Prepare Aromatics

Finely chop four garlic cloves and add them to the pot along with two tablespoons of freshly grated ginger, one tablespoon of garam masala, one and a half teaspoons each of ground turmeric and ground cumin. Stir everything together for about a minute to release the essential oils in the spices.

3. Cook Lentils

Add the brown lentils to the pot, followed by enough water to cover them by about an inch. Toss in a dried chile de árbol or a quarter teaspoon of red chile flakes, along with a bit more salt. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 to 60 minutes, until the lentils are tender and have a stew-like consistency.

4. Prepare Garlicky Yogurt

In a small bowl, mix together a third of a cup of plain whole milk yogurt with one grated garlic clove. Season the sauce with salt and freshly ground black pepper. If the yogurt is too thick, thin it out with a little milk until you reach a smooth, spoonable consistency.

5. Poach Eggs

Fill a pot with water and bring it to a gentle simmer. Add a touch of salt, then crack the eggs one by one into the simmering water. Let them cook for two to three minutes each until the whites are set but the yolks are still runny.

6. Assemble Dish

Spoon the curried lentils into bowls, then carefully place the poached eggs on top. Season with a little more salt and pepper. Dollop the garlicky yogurt sauce over the eggs, drizzle with a bit of olive oil, and scatter fresh cilantro leaves along with a sprinkle of red chile flakes for a pop of color and heat.