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Poached Eggs on Spicy Lentils


This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm bread, such as naan, and hot rice.

  1. 1 tbsp vegetable oil 15 ml
  2. 2 onions, finely chopped
  3. 1 tbsp minced garlic 15 ml
  4. 1 tbsp minced gingerroot 15 ml
  5. 1 tsp ground coriander 5 ml
  6. 1 tsp ground cumin 5 ml
  7. 1 tsp cracked black peppercorns 5 ml
  8. 1 cup dried red lentils, rinsed 250 ml
  9. 1 can (28 oz/796 ml) tomatoes, with juice, coarsely chopped
  10. 2 cups ready-to-use vegetable broth 500 ml
  11. 1 cup coconut milk 250 ml
  12. Salt
  13. 1 long green chile pepper (or 2 Thai 1
  14. bird’s-eye chiles), finely chopped (optional)
  15. 4 large eggs, poached (see tips, opposite)
  16. Finely chopped fresh parsley (optional)
  1. In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute.
  2. Transfer to a medium (about 4-quart) slow cooker. (Mixture can be cooled, covered and refrigerated for up to 2 days at this point.)
  3. Cover and cook on Low for 6 hours or on High for 3 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 20 to 30 minutes until heated through.
  4. When ready to serve, ladle into soup bowls and top each serving with a poached egg. Garnish with parsley (if using).
  5. Serves 4.
  1. To make a visually perfect poached egg, buy egg-poaching rings at a kitchen store or use the rings from canning jars.
  2. To poach eggs: In a saucepan, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low and drop poaching rings into water. Break eggs, one at a time, into a measuring cup and pour one egg into each ring. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove from water using a slotted spoon.
  3. If you choose to halve this recipe, use a small (11⁄2- to 31⁄2-quart) slow cooker.
The Best of Bridge

This recipe is available in the book Best of Bridge Home Cooking.