This recipe, adapted from thekitchn blog is a wonderful, high-protein quick lunch, combining lentils and an egg. The ingredients for the lentil dish are red lentils and chana dal (a yellow split lentil, available at an Indian supermarket, however split yellow peas can be substituted), chicken or vegetable broth, garlic, shallots and garam masala. Garam masala is a spice blend that is found at your regular supermarket, or try an Indian supermarket. Or you can make a homemade version; I have linked one here. Eggs and chopped cilantro leaves will be added later.
Chopped garlic and shallots are sauteed in a tablespoon of olive oil until golden. The lentils are then added, followed by the garam masala.Add the broth, bring to a boil, and cook for about half an hour until the chana dal are tender. The red lentils cook much faster and will become a little mushy, but that is the texture you’re looking for.
Stir in some chopped cilantro.The broth for my lentils was a full bodied vegetable broth which made the mixture a darker brown. If you use a chicken broth, yours will be a lighter colour. No matter, it will still be delicious. The lentils can be stored in the fridge for about 5 days at this point, or frozen in individual portions.Fill individual ramekins with about one cup of the cooked lentils. Make a slight hollow in the centre of the mixture and gently crack an egg into it. Sprinkle some salt and pepper over the egg, if desired. Bake for 18 to 25 minutes until the white is cooked and the yolk is as set the way you like.p.s. I started my Spicewife blog two years ago and looked back to what I have shared over the past two years:
1. One year ago in January 2014 – Oodles of Soba Noodles with Snow Peas and Mushrooms.
2. Two years ago in January 2013 – Moroccan Eggplant, my first post ever (and I had not visited Morocco until September 2014)
Moroccan one year, Asian the next, and Indian-inspired this post. Looking forward to sharing more recipes with you in 2015!
Spiced Lentils With Egg
1 cup red lentils
1 cup chana dal (or yellow split peas)
1 tablespoon olive oil
2 large shallots or 4 small shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons garam masala
4 cups low-sodium chicken or vegetable broth or water
Salt and freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs
- Rinse both lentils 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 stir in the garam masala. Make sure the garam masala is fully distributed amongst the lentils.
- Add the broth then bring to a boil. Once boiling, reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the chana dal are just tender. (The red lentils are smaller and will cook faster and become mushy; the yellow lentils will stay distinct and al dente. Season with salt and pepper, if desired, 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 350ºF. Lightly grease individual ovenproof ramekins. Mound about 1 cup lentils in each then make an indent in the centre 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.