Poached Eggs With Slow Cooked Spicy Lentils

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 cups onions, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground coriander
• 1 teaspoon cumin seed
• 1 teaspoon black pepper
• 1 cup red lentil, rinsed

• 1 (28 ounce) can chopped tomatoes
• 2 cups vegetable stock
• 1 cup coconut milk
• salt
• chili flakes
• 4 eggs, poached

Directions

1. 1

   In a skillet, heat oil over medium heat.

2. 2

   Add onions, and cook, stirring, until softened, about 3 minutes.

3. 3

   Add garlic, ginger, coriander, cumin, and black pepper.

4. 4

   Cook, stirring constantly, for one more minute.

5. 5

   Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.

6. 6

   Cover and cook on LOW for 8 hours or HIGH for 4 hours.

7. 7

   Stir in coconut milk, salt, and chili flakes.

8. 8

   Cover and continue to cook for 30 minutes.

9. 9

   Ladle into soup bowls and top with a poached egg.

10. 10

    In order to make in advance:.

11. 11

    Complete steps until mixture is placed into slowcooker.

12. 12

    Refrigerate overnight and then transfer to slowcooker.