Curried lentils with poached eggs and garlicky yogurt from Dinner: Changing the Game (page 243) by Melissa Clark

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Accompaniments: Pan-fried asparagus with lemon zest; Coconut rice

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Notes about this recipe

  • diana_2fkujq on February 16, 2026

    I like the addition of garlic yogurt and poached egg, but this wasn't special enough for the time it took to make it.

  • Emily Hope on March 24, 2017

    This soup was good, and very substantive with the eggs and yogurt (we went with one egg apiece, and had it with bread, not rice), but I'm not sure I like it as well as her braised lentils with the coconut topping from Cook This Now, which has a little more textural variety. It just seemed to need a bit more zip (to be fair, I left out the chilis because of the kids). I added some harissa to my bowl and that helped. Note that the flavor profile is pretty similar to the red lentil dhal in the book, which I preferred. C and the 2 year old liked it (I mixed a bunch of yogurt into her bowl), the picky 4 year old wasn't a fan.

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