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
AuthorJudith Finlayson
Ingredients
1tbspoil 15 mL
2onionsfinely chopped 2
1tbspminced garlic 15 mL
1tbspminced gingerroot 15 mL
1tspground coriander 5 mL
1tspground cumin 5 mL
1tspcracked black peppercorns 5 mL
1cupred lentilsrinsed 250 mL
1can28 oz/796 mL tomatoes with juice, 1
coarsely chopped
2cupsvegetable broth 500 mL
1cupcoconut milk 250 mL
Salt
1long green chile pepper or 2 Thai 1
birds-eye chilesfinely chopped, optional
4eggs
Finely chopped fresh parsleyoptional
Instructions
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.
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.
When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip) Garnish with parsley, if using.