Mix natural yogurt, feta cheese and paprika together in a small bowl and set aside.
Toast the cumin and coriander seeds in a dry pan. The cumin seeds will start to pop and jump when they are ready.
Grind the toasted seeds in a small mortar and pestle. Add grated ginger and turmeric powder to the mortar and set aside.
Heat olive oil in a large wok. Sauté onion until tender, about 2-3 minutes.
Meanwhile fill a small skillet with cold water to a depth of one inch. Add the apple cider vinegar and place over a medium-high heat.
Add the spices in the mortar to the wok and stir-fry for one minute.
Add the pouch of lentils and the coarsely chopped asparagus kale.
Stir fry until the kale is wilted. Season to taste with smoked sea salt and freshly ground black pepper.
By now the poached egg water should be simmering. Crack the eggs into separate coffee mugs (trust me!) and gently pour into the simmering water. Set timer for 2 minutes.
Meanwhile, arrange kale/lentil mixture onto two plates. Spoon the yogurt/feta mixture over the centre of the kale mixture.
With a slotted spoon, gently remove each poached egg and place on the top of the yogurt mixture.
Sprinkle with fresh dill and serve immediately.
Notes
Feta cheese can be kept in the freezer. Crumble any leftover cheese from the packet and freeze until needed.Fresh dill can also be kept in the freezer! Just grab what you need from frozen and the heat of the dish will defrost it.