Spiced Lentils and Poached Eggs

Combine the first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce the heat, and simmer for 20 minutes or until the lentils are tender. Drain; discard the bay leaf.Preheat a nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion and tomatoes; simmer for 8 minutes or until the onion is tender. Add the curry, cumin, 1/4 teaspoon salt, red pepper and garlic; simmer for 2 minutes. Add the lentils; cook for 1 minute. Remove from heat.Pour water into a large skillet, filling it two-thirds full; bring to a boil. Reduce heat; simmer. Add the vinegar to the pan. Break the eggs into the custard tins. Carefully pour the eggs into the pan; cook for 3 minutes or until just cooked through. Carefully remove the eggs from the mold with a slotted spoon. Place about 3/4 cup of the lentil mixture on each of the 4 plates; top each serving with 1 poached egg. Sprinkle evenly with the remaining 1/4 teaspoon salt and black pepper. Drizzle each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro.