- 2 large eggs
- 2 tablespoons sesame oil
- 2 cloves garlic, finely minced, divided
- 1 tablespoon fresh ginger, minced
- 1 cup lentils, cooked
- 1 cup grape tomatoes, halved
- 1 teaspoon Kosher salt
- 1 tablespoon honey
- 1 tablespoon tahini
- 1/ 2 lemon, zested and juiced
- 2 cups Greek yogurt
- Cilantro, for garnish
- Chili flakes, for garnish
Bring a small pot of water to a boil and gently lower in eggs with a spoon. Cook for 6-7 minutes. Transfer immediately to an ice bath. Peel once cooled completely.
In medium skillet over medium high heat add sesame oil. Add 1 minced garlic clove and ginger. Cook until lightly browned and fragrant, about one minute. Add lentils, grape tomatoes and salt. Cook until tomatoes are browned and lentils are heated, about 4-5 minutes.
In a small bowl, whisk together extra-virgin olive oil, tahini, honey, remaininf garlic and lemon juice, adding water to thin out the consistency, if desired. Add salt and pepper to taste.
To serve, spread Greek yogurt on two separate plates. Top with lentil mixture, then tahini-honey sauce, then soft-boiled eggs, and garnish with cilantro and chili flakes, if desired. Serve immediately.