Spiced Coconut Lentils with Peppered Eggs

1. 1

   Melt the ghee or olive oil to a large saucepan or stockpot over medium heat.

2. 2

   Add the diced onion and saute for 5 minutes or until translucent.

3. 3

   Add in the garlic, turmeric, cumin, cinnamon and cloves and cook for another minute or until fragrant.

4. 4

   Add lentils, coconut milk and vegetable broth and bring to a boil.

5. 5

   Once boiling, lower heat, partially cover and let simmer until softened, about 20 to 30 minutes.

6. 6

   Add more broth or water as needed and check for doneness by tasting themthey should be soft but not mushy.

7. 7

   Once ready, remove from heat and season with salt.

8. 8

   Add the eggs to a saucepan and fill with cold water until the eggs are covered.

9. 9

   Bring water to a boil; remove from heat and cover.

10. 10

    Let sit for 2 minutes (for soft-boiled, 10 if you want hard-boiled) and run eggs under cold water until cool.

11. 11

    Peel and add an egg to each lentil bowl.

12. 12

    Add a dash of salt and pepper over each egg and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.