![\"Curried](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2011\/01\/lentils04-150x150.jpg\" "\\"Curried")
the lentils as-is, but I strongly recommend the addition of an eggs; it makes this is a very filling and surprisingly light breakfast.\u00a0 It’s also pretty healthy and loaded with protein.<\/p>\nI wrote this recipe one morning for breakfast when I was craving lentils and some Indian flavors.\u00a0 You can serve the lentils as-is, but I strongly recommend the addition of an eggs; it makes this is a very filling and surprisingly light breakfast.\u00a0 It’s also pretty healthy and loaded with protein.<\/p>\n
Serves 2.<\/p>\n
1\/2 cup brown or green lentils
\n2 cups water
\n1 small onion, chopped
\n2 cloves garlic, chopped
\n1, 1\/2″ cube of ginger, peeled and chopped
\nPinch crushed red pepper flakes
\nolive oil for sauteeing
\n1 tsp garam masala
\n1\/4 tsp fenugreek
\n1\/2 tsp cumin
\n1\/4 tsp coriander
\n1\/4 tsp turmeric
\nkosher salt
\njuice of 1\/2 lemon
\n1\/4 cup heavy cream, plus more for thinning
\n1 tsp sherry vinegar or red wine vinegar
\n1 tbsp fresh chopped cilantro, plus more for garnish
\n2 eggs<\/p>\n
Boil lentils in water with 1\/2 tsp of salt until tender, about 15-20 minutes.\u00a0 Meanwhile, saute the onions, garlic, ginger and red pepper flakes in a saute pan over medium heat until softened and beginning to brown.\u00a0 Drain lentils and add to pan.<\/p>\n
Add spices and 1 tsp salt, and cook over medium-low heat until the spices become very fragrant, about one minute.\u00a0 Add lemon juice and stir to combine.\u00a0 Add heavy cream and reduce heat to low, stirring until the lentil mixture has absorbed the liquid and become creamy.\u00a0 Add vinegar, stir once more, then cover and keep warm.<\/p>\n
Fry the two eggs to desired doneness.\u00a0 I prefer runny eggs (the yolk really adds some nice flavor to the curry).\u00a0 Remove eggs from pan and place on paper towels to drain excess grease.<\/p>\n
Check lentils for seasoning; they can take quite a bit of salt.\u00a0 Stir in cilantro and loosen with a splash of cream if the mixture looks too dry.\u00a0 Divide the lentils between two plates and top each serving with a fried egg.\u00a0 Season the egg with sea salt and freshly ground black pepper, then garnish with more cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"
I wrote this recipe one morning for breakfast when I was craving lentils and some Indian flavors.\u00a0 You can serve the lentils as-is, but I strongly recommend the addition of an eggs; it makes this is a very filling and … Continue reading