Ingredients
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1 tablespoon (15 milliliters) peanut oil
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1/2 red onion, minced
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2 cloves garlic, minced
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2 cups (480 milliliters) red lentils, rinsed and drained
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2 1/2 teaspoon (13 milliliters) garam masala
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1/2 teaspoon (3 milliliters) smoked paprika
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4 1/2 cups (1.1 liter) low sodium vegetable broth
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2 cups (480 milliliters) baby spinach, packed
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1/3 cup (80 milliliters) cilantro leaves, finely chopped
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4 large eggs, poached
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Salt and fresh ground pepper, to taste
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Hot sauce, for topping (optional)
Directions
- Pour peanut oil into saucepan and heat. Add garlic and red onion and saute.
- Pour lentils into pan and stir to coat in oil.
- Add garam masala and smoked paprika to pan. Cook a minute.
- Pour in vegetable broth and stir. Cook until liquid is absorbed.
- Add spinach and stir. Cook until spinach has wilted.
- Top with poached eggs.
- Sprinkle on some hot sauce, if desired.
- Enjoy!
