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Poached Eggs on Spicy Lentils Recipe

This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm Indian bread, such as naan, and hot rice. Serves 4. Make Ahead Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe. Medium (approx. 4 quart) slow cooker.
Cuisine Vegetarian
Author Judith Finlayson

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

  1. 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.
  2. 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.
  3. When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip) Garnish with parsley, if using.