slow-cooked spicy lentils with poached eggs

man, i miss syllabus week in undergrad! i spent most of yesterday working on my law review comment, a first draft of which is due on friday. it’s a wild beast that starts in a thousand different directions & i have yet to really tame it. my editor is a saint for getting through it each time. luckily after a wretched day of dealing with that monster, when i trudged through the door after an evening class around 8 pm, there was a piping hot batch of spicy lentils just waiting to be feasted on by yours truly. i’d like to think i deserved it after a day’s work!

this was the first “healthy” meal i’ve had in awhile that filled me up to the point where i didn’t wander back into the kitchen in search of nourishment a few minutes later.  i’m guessing the answer to that riddle lies somewhere between the protein-packed lentils & protein-packed egg whites. either way, this perfect winter dinner was spicy, filling & delicious… just how i like it! i’m excited to have some leftovers for lunch.

-1 tbsp olive oil
-1 large onion, finely chopped
-5 garlic cloves, minced
-3 tbsp minced ginger root
-1 tsp ground coriander
-1 tsp ground cumin
-1 tsp ground black peppercorns
-1 cup red lentils, rinsed
-1 28 oz. can diced tomatoes in their juice
-2 cups veggie broth
-1 cup coconut milk
-1 long green chili pepper, finely chopped (leave out to reduce spiciness)
-salt to taste
-4 poached eggs (see step #7-8 for a tip)

1) heat olive oil in a large sauce pan over medium heat.
2) add onions, cooking until tender & translucent (about 5 minutes).
3) stir in garlic, ginger, coriander, cumin & ground black peppercorns, cooking for about 1 minute.
4) add lentils, tomatoes in their juice & veggie broth. bring mixture to a boil.
5) transfer to slow cooker stoneware & cook on low for 5-6 hours or high for 3-4 hours.
6) about 10 minutes before you want to eat, stir in coconut milk & chopped chili pepper.
7) meanwhile poach eggs by bringing two inches of water to a boil in a large saucepan.
8) when water is boiling, reduce heat to low & add eggs. when whites are set & middle is still soft (about 3-4 minutes), use a slotted spoon to remove eggs & place over a bowl of the lentils. enjoy!

*this recipe makes about 4 servings & was adapted from judith finlayson’s 125 best slow cooker recipes. the main changes i made were to the cook time & amount of onion, garlic & ginger used.


About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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