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 thoroughly under running water. Drain and set aside.
2. Heat the olive oil in a medium saucepan over medium heat. Add the minced shallots and garlic, cooking for 3 to 4 minutes until golden and fragrant. Stir in the lentils, split peas, and garam masala.
3. Add the vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for 30 to 35 minutes until the split peas are tender. Season with salt and pepper, then stir in the fresh chopped cilantro.
4. Preheat the oven to 350°F. Grease individual ramekins or small ovenproof dishes. Place lentils in each, create a hollow in the center, and crack an egg into it. Sprinkle with salt and pepper.
5. Bake for 18 to 25 minutes until the egg white is set and the yolk is cooked to your preference.

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