Poached Eggs on Spicy Lentils Recipe
When I saw this gorgeous recipe in The Vegetarian Slow Cooker, I had to try it right away. Not only does this Poached Eggs on Spicy Lentils look delicious, it is also filled with nutrients. Lentils are high in protein and fiber while low in fat. They are also gluten free, which make them the perfect choice for a gluten-free family.
The Vegetarian Slow Cooker by Judith Finlayson is such a pleasure to discover. The first edition (125 Best Vegetarian Slow Cooker Recipes) was truly inspiring and this new edition includes a total of 100 new recipes.
Using a slow cooker is such a simple way to prepare healthy and easy meals. You can pretty much just let your imagination go and add spice here and there. You can also cook one of the fantastic recipes that you can find in The Vegetarian Slow Cooker. This cookbook includes updated recipes for traditional vegetarian dishes, some classic meat dishes that have been modified, and 130 vegan options.
Some of the recipes are: Braised tomato bruschetta, Broccoli and cheddar cheese cake, Onion-soused beans , Smoky tomato soup with cheesy crostini, Caramelized onion quiche, Butter bean and barley risotto, Wild mushroom soup with miso, and so many more.
Enjoy!
Poached Eggs on Spicy Lentils Recipe
Ingredients
- 1 tbsp oil 15 mL
- 2 onions finely chopped 2
- 1 tbsp minced garlic 15 mL
- 1 tbsp minced gingerroot 15 mL
- 1 tsp ground coriander 5 mL
- 1 tsp ground cumin 5 mL
- 1 tsp cracked black peppercorns 5 mL
- 1 cup red lentils rinsed 250 mL
- 1 can 28 oz/796 mL tomatoes with juice, 1
- coarsely chopped
- 2 cups vegetable broth 500 mL
- 1 cup coconut milk 250 mL
- Salt
- 1 long green chile pepper or 2 Thai 1
- birds-eye chiles finely chopped, optional
- 4 eggs
- Finely chopped fresh parsley optional
Instructions
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In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice and vegetable broth and bring to a boil. Transfer to slow cooker stoneware.
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Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for 20 to 30 minutes until heated through.
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When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip) Garnish with parsley, if using.
Courtesy of The Vegetarian Slow Cooker by Judith Finlayson © 2010 www.robertrose.ca Reprinted with permission. Available where books are sold.
I have not had lentils in a while. I would love to try this and I will definitely add the chiles. Thank you for sharing this recipe.
Lentils have become a new favorite for me. I didn’t enjoy them so much when I was younger….
Tasty looking recipe for sure!
this sure look taste. I have to make some
This looks tasty and very healthy.I love new breakfast ideas because to me it’s the most important meal of my day.Thank you for sharing this.
I absolutely love lentils! Eggs too! I never thought of combining them like this … what an intriguing recipe! I’ll have to try it soon! As a bonus, it’s frugal! Thanks for sharing!
that looks so good, now if I could get everyone else to try it when I make it.
I love eggs, the only sort I don’t like are poached so I’m afraid this isn’t a recipe for me but thanks for sharing all the same đŸ™‚
That’s very different. I’m curious enough to try it.
This looks delicious! I look forward to making it for my family. Thank you for sharing.
Looks like a flavourful, packed with nutrients recipe!
This sounds like a yummy recipe that my husband would really enjoy.