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!