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In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes.
Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low.
Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking.
Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
To poach eggs, use a microwaveable bowl or container that is wide enough for the number of eggs you will be poaching.
Add enough water to the bowl so that the water comes up a couple of inches in the bowl.
Gently crack the eggs right into the water. Carefully transfer the bowl to a microwave oven.
Microwave the eggs on medium or high power, starting with 1 minute and 30 seconds for 2 eggs, and checking until they reach your desired level of done-ness.
Use a slotted spoon to gently remove the eggs from the water and serve over the hot lentils. Season with salt and pepper.