Spiced Lentils with Egg

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Split peas

  Mature seeds, raw

  1 cup or 197g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  2 cloves, minced or 6g

• Garam Masala

  Badia

  2 tsp or 48g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Rinse the lentils and split peas under cool running water until the water runs clear; drain well.
2. Warm the olive oil in a medium saucepan over medium heat. Add the minced shallots and garlic and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Stir in the garam masala to bloom the spices for 30 seconds.
3. Add the rinsed lentils and split peas, then pour in the vegetable broth. Bring to a boil, reduce to a gentle simmer, cover, and cook until the split peas are tender, 30 to 40 minutes, stirring occasionally. If the pot looks dry before the peas are tender, add hot water or more broth as needed.
4. Season the mixture to taste with salt and pepper, then stir in the chopped cilantro.
5. Preheat the oven to 350°F. Lightly grease four small oven-safe ramekins or dishes. Spoon the lentil mixture into each, make a shallow well in the center, and crack an egg into each well. Sprinkle with a pinch of salt and pepper.
6. Bake until the egg whites are set and the yolks reach your preferred doneness, 18 to 25 minutes. Serve hot.