Slow Cooker Lentils with Poached Egg

Ahhh.. Lentils. So good for you and so filling. This is a simple dish that lends itself to a nice warm breakfast or dinner. This isn't the most flattering picture, but it's really beautiful in person.

A Couple of Things: This is a simple recipe, super delicious. I'm not sure exactly where the recipe came from, but a copy of it somehow made its way into my overflowing file of things I wanted to try. This will become a staple. I used whole peppercorns which was a mistake, definitely use ground pepper.

Ingredients:

1 Tbsp Oil

2 Onions, Diced

1 Tbsp. Garlic, Minced

1 Tbsp. Ginger, Minced

1 Tsp. Ground Coriander

1 Tsp. Ground Cumin

1 Tsp. Ground Pepper

1 C. Red Lentils

28 oz Can Tomatoes with Juice, rough chop the tomatoes

2 C. Vegetable Broth

1 C. Coconut Milk

Salt

2 Thai Red Chilies, Diced

4-6 Eggs (obviously leave this out if you want a vegan meal)

Process:

In a large skillet, heat oil over medium heat.

Add onions and cook until softened.

Add garlic, ginger, coriander, cumin and pepper.

Cook for about a minute.

Add lentils, tomatoes with juice, and vegetable broth.

Bring to a boil.

Transfer to slow cooker.

Cover and cook on Low for 6 hours or High for 3 hours, until lentils are tender.

Stir in coconut milk, salt to taste, add chilies.

Cover and cook for an additional 20-30 minutes.

Ladle into a bowls and top with a poached egg or two. Enjoy!

If you're not sure how to poach an egg click here.