Heat olive oil in a medium saucepot, and when shimmering add onion and garlic and cook until translucent, about 5 minutes. Add cumin, curry, cinnamon, and dash of cayenne and cook stirring constantly until spices being to smell toasted, about 4 minutes. Add lentils and 3 cups water and bring to a simmer, cover and cook until liquid is almost all absorbed and lentils are tender, about 25 minutes. Season to taste with salt and pepper and keep warm.
Add water to a medium-sized saucepan and fill with two to four inches of water. Bring to a bare simmer. Crack each egg into a separate shallow dish. Once tiny little bubbles start to rise from the saucepan, add the vinegar or lemon juice. Gently slide each egg into the water. If necessary, you can use a spoon to move the whites closer to the yolk. Cook until the whites have completely set, three to four minutes. (This guide has more detailed instructions.)
Divide lentils between four plates, top each one with a poached egg and garnish with chopped cilantro and a few red pepper flakes.
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