Combine lentils, water (or broth), and bay leaf in a large saucepan or stockpot.

Bring to a boil.

Reduce heat to a simmer, cover, and cook lentils for 15 to 20 minutes until tender.

Drain any extra water and discard bay leaf.

Heat a large non-stick skillet over medium-high heat.

Add oil and swirl to coat the skillet.

Add chopped onion and tomato and cook, stirring occasionally, for 8 to 10 minutes until onion is softened.

Add curry powder, cumin, salt, red pepper flakes, and minced garlic to the skillet.

Stir and saute for 2 minutes.

Add lentils and saute for 1 more minute.

Remove from heat.

Divide lentil mixture among 4 serving plates.

Fill a large saucepan 2/3 full with water.

Bring to a boil, then reduce heat so water is just barely at a simmer.

Add vinegar.

Crack eggs individually into custard cups or ramekins.

Carefully pour eggs, one at a time, from cups into simmering water.

Poach for 3 to 4 minutes until whites are cooked through.

Use a slotted spoon to remove eggs from water, one at a time.

Place one egg on top of the lentil mixture on each serving plate.

Top with salt and pepper to taste, a dollop of Greek yogurt, and a sprinkling of chopped fresh cilantro.