Preparation

There's something deeply satisfying about a bowl you can build in real time, watching each component come together into something greater than its parts. This recipe started as a weeknight scramble to use up half a can of lentils, and it's become a solo dinner I crave regularly.

Preparation

1. Rinse the lentils and simmer them in 1 cup of water with a pinch of salt for 20-25 minutes until tender but not mushy. Drain any excess water.
2. While the lentils cook, heat half the olive oil in a small pan over medium heat. Add the minced garlic and cumin, cooking for 30 seconds until fragrant.
3. Stir in the diced tomato and harissa paste, cooking for 2-3 minutes until the tomato softens. Season with salt and pepper.
4. When the lentils are done, fold them into the tomato-harissa mixture. Taste and adjust seasoning.
5. In the same pan (wipe it clean if needed), heat the remaining olive oil over medium heat and fry the egg to your liking.
6. Transfer the lentil mixture to a bowl. Top with the fried egg, a dollop of yogurt, and fresh cilantro. Squeeze the lemon wedge over everything just before eating.

The yogurt isn't just a garnish here—it's essential. It cools the heat of the harissa while adding a tangy creaminess that ties the whole bowl together. When you break the yolk, let it run through everything.