Poached Eggs on Spicy Lentils

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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 white rice. The Egg and Lentil Curry variation  is a great dish for a buffet table or as part of an Indian-themed meal.

 

 

Poached Eggs on Spicy Lentils
Serves 4
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Ingredients
  1. Works in slow cookers from 31⁄2 to 6 quarts
  2. 1 tbsp vegetable oil 15 mL
  3. 11⁄2 cups finely chopped onions 375 mL
  4. 1 tbsp minced garlic 15 mL
  5. 1 tbsp minced gingerroot 15 mL
  6. 1 tsp ground coriander 5 mL
  7. 1 tsp cumin seeds, toasted and ground 5 mL
  8. 1 tsp cracked black peppercorns 5 mL
  9. 1 cup dried red lentils, rinsed 250 mL
  10. 1 can (28 oz/796 mL) tomatoes, including juice, coarsely chopped
  11. 2 cups vegetable stock 500 mL
  12. 1 cup coconut milk 250 mL
  13. Salt
  14. 1 long green chile pepper or 2 Thai birds-eye chiles, finely chopped, optional
  15. 4 poached eggs (see Tip, below)
Instructions
  1. 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, coriander, toasted cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.
  2. 2. Cover and cook on Low for 8 hours or on High for 4 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
  3. 20 to 30 minutes, until heated through.
  4. 3. When ready to serve, ladle into soup bowls and top each serving with a poached egg. Garnish with parsley, if using.
  5. Variation
  6. Egg and Lentil Curry
  7. Substitute 4 to 6 hard-cooked eggs for the poached. Peel them and cut into halves. Ladle the curry into a serving dish, arrange the eggs on top and garnish with parsley.
  8. Tip
  9. To poach eggs: In a deep skillet, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low. Break eggs into a measuring cup and, holding the cup close to the surface of the water, slip the eggs into the pan. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove with a slotted spoon.
Notes
  1. Make ahead
  2. This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Judith Finlayson http://judithfinlayson.com/
Posted in Gluten-Free, Recipes, Vegetarian & Vegan.

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