Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or, as served by April Bloomfield, robust breakfast. Recipe below.

WE WENT ALL OUT FOR THE HOLIDAY FOOD EXTRAVAGANZAS this year at our house. At one point, our in-house supplies included chocolate mascarpone brownies, a pound cake baked by Laurel, moon cakes from our favorite Chinatown bakery, a cheerful assortment of donuts from Stan’s, Rum Ball ice cream and Lime Cardamom frozen yogurt from Jeni’s, butterfly cookies, chocolate chip cookies, strawberry-flavored “French cookies” from Japan, a box of truffles from Moonstruck, some violet-scented chocolate my sister brought back from France, plus an unclear number of other chocolates, plus several luscious cheeses, plus a pie—I am so jaded by all this that I don’t remember what sort of pie. Continue reading “A delicious break from holiday excess: Curried Lentils with Poached Eggs” →