Garlicky Lentils and Tomatoes with a Soft Boiled Egg and Tahini-Honey Sauce

"Lentils and Tomatoes with a Soft Boiled Egg and Garlic-Tahini-Honey Sauce"
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.