Lentil and Egg Bowl
Bring lentils and 2 1/2 cups water to a boil with onion, garlic, and bay leaf. Cover, and simmer 25 minutes, or until liquid is absorbed. Remove and discard onion, garlic, and bay leaf; stir in 1 tsp. butter (if using); and season with salt and pepper. Spoon lentils into 2 bowls, add a squeeze of fresh lemon juice, and top each serving with 1 poached egg. Garnish with chives or chopped green onion and chopped red bell pepper.