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Yield: Serves or Makes 2
Bring a small pot of water to a boil and gently lower in egg with a spoon. Cook for 6-7 minutes. Transfer immediately to an ice bath. Peel once cooled completely.
Heat sesame oil in medium skillet over medium high heat. Add 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, 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.