Spiced Lentils with Egg
When I was in my 20s I decided to live alone, finally, after sharing homes and apartments with an ever-changing stream of roommates. That first year in my solo apartment was the genesis of my desire to learn how to cook well. I knew how to follow a recipe, but I realized there’s so much more to becoming a cook at ease in the kitchen. I remember staring at a pile of brown and wilted vegetables in my fridge and thinking how recipes are nothing more than the gleaming tip of the iceberg, shiny and alluring, but not signaling the many demands they make on a cook: how to shop, how to plan, how to make the most of the ingredients in your fridge and pantry every single day.
Author: Thekitchn/Photo credit to thekitchn.com
Ingredients
- 1 cup red lentils
- 1 cup yellow split peas
- 1 tablespoon olive oil
- 2 large shallots or 4 small shallots, minced (about ½ cup)
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 4 cups low-sodium chicken or vegetable broth
- Salt and freshly ground pepper
- 1 cup finely chopped cilantro leaves, from one small bunch
- 4 large eggs
Instructions
- Rinse the lentils and split peas thoroughly under running water. Drain and set aside.
- Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant. Add the lentils and split peas and stir in the garam masala. Stir the pot thoroughly to make sure the garam masala and shallots are fully distributed in the lentils.
- Add the broth (or 4 cups of water) and turn the heat to high. Bring to a boil, and then reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the yellow split peas are just tender. (The red lentils are smaller and will cook faster; the yellow lentils will stay distinct and al dente while the red lentils will cook down into a pleasantly rustic mush.) Season with salt and pepper to taste and stir in the cilantro.
- At this point the lentils can be covered and refrigerated for up to 5 days or frozen in portions for up to 3 months (thaw in the fridge overnight before using).
- To serve: Heat the oven to 350°F. Lightly grease individual ramekins or small ovenproof baking dishes. Mound about 1 cup lentils in each then make a deep hollow in the center and crack in an egg. Sprinkle salt and pepper over the egg.
- Bake for 18 to 25 minutes, or until white is set and yolk is cooked to your liking. Serve immediately with a green salad.
