Spiced Red Lentils

Difficulty:
1/5

In the ‘Fun and Simple’ episode of The Urban Vegetarian foodie Desiree Nielsen proves she is the master of fun and simple recipes for busy people. In this recipe, she sneaks a major energy hit into breakfast with spiced lentils, pairing them with protein-packed eggs.

Serves 4, as a salad

Ingredients:

1 tablespoon (15 ml) peanut oil

½ red onion, minced

2 cloves garlic, minced

2 cups (470 ml) red lentils, rinsed and drained

2 ½ teaspoons (12.5 ml) garam masala

½ teaspoon (2.5 ml) smoked paprika

4 ½ cups (1.1 L) low sodium vegetable broth

2 cups (470 ml) baby spinach, packed

1/3 cup (80 ml) cilantro leaves, finely chopped

4 large eggs, poached

Salt and pepper

Hot sauce, for topping (optional)

 

Method:

Heat peanut oil in a saucepan over medium heat. Add garlic and red onion and sauté 1-2 minutes, until starting to soften.

Add the lentils to the pan and stir to coat in the oil.

Add the garam masala and smoked paprika to the lentils. Cook for 1 minute, stirring.

Pour in vegetable broth and stir. Bring to a boil, then reduce heat and continue cooking until liquid is absorbed, about 30-40 minutes.

Add spinach and stir, cooking 1-2 minutes, until the spinach has wilted.

Divide into serving dishes and top with the poached eggs.

Sprinkle on some hot sauce, if desired.

Enjoy!