Main Entree

Spiced Lentils and Eggs


1 cup red (250 mL) red lentils
1 cup (250 mL) yellow split peas
2 tbsp (25 mL) canola oil
2 large shallots, diced
2 cloves garlic, minced
2 tsp (10 mL) garam masala
4 cups (1L) low sodium chicken or vegetable broth
Pinch salt and pepper to taste
½ - 1 cup (125-250mL) finely chopped cilantro leaves
4 eggs
Salt and pepper to taste
2 Tbsp (25 mL) melted butter


Rinse lentils and peas under cold water. Drain and set aside. Heat canola oil in large saucepan over medium heat. Add shallots and garlic. Cook and stir for 2-3 minutes until golden and fragrant. Add lentils, split peas, and garam masala. Mix well. Add broth and stir thoroughly. Bring the mixture to a boil. Reduce heat to simmer and cover the pan. Cook 30 – 35 minutes until the yellow split peas are just tender. Season with salt and pepper. Stir in Cilantro. Remove from heat and let mixture cool and thicken, about 10-15 minutes.

Heat oven to 350⁰F (180⁰C) Lightly grease 4 individual 1 ½ cup (375 mL) oven proof dishes. Add 1- 1 ¼ cups (250-300 mL) of lentil and pea mixture to each dish. Make a hollow in the center of the lentil and pea mixture in each dish. Crack eggs into the hollows of each dish. Sprinkle each with salt and pepper. Drizzle each egg with melted butter. Bake in oven for 18-25 minutes or until white is set and yolk is cooked to your liking. Serve immediately with a green salad.

Makes: 4 servings

Nutrient analysis Spiced Lentils & Eggs ½ cup serving portion:
Calories: 770
Carbohydrates: 101 g
Protein: 44 g
Fat: 20 g
Sodium: 186 mg
Fibre: 26 g

Nutrient Analysis Note:
* Low sodium chicken broth used in nutrient analysis
** To taste items not used in nutrient analysis