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Spiced red lentils


  • 1 tablespoon (15 milliliters) peanut oil
  • 1/2 red onion, minced
  • 2 cloves garlic, minced
  • 2 cups (480 milliliters) red lentils, rinsed and drained
  • 2 1/2 teaspoon (13 milliliters) garam masala
  • 1/2 teaspoon (3 milliliters) smoked paprika
  • 4 1/2 cups (1.1 liter) low sodium vegetable broth
  • 2 cups (480 milliliters) baby spinach, packed
  • 1/3 cup (80 milliliters) cilantro leaves, finely chopped
  • 4 large eggs, poached
  • Salt and fresh ground pepper, to taste
  • Hot sauce, for topping (optional)


  1. Pour peanut oil into saucepan and heat. Add garlic and red onion and saute.
  2. Pour lentils into pan and stir to coat in oil.
  3. Add garam masala and smoked paprika to pan. Cook a minute.
  4. Pour in vegetable broth and stir. Cook until liquid is absorbed.
  5. Add spinach and stir. Cook until spinach has wilted.
  6. Top with poached eggs.
  7. Sprinkle on some hot sauce, if desired.
  8. Enjoy!

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