Spiced Lentils with Egg Bake

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  • 5 (1)
45 MIN
4 SERVING
Easy

PROTEIN

89g

CARBS

149g

CALORIES

1766kcal

SUGAR

38g

cholesterol

336mg

FAT

40g

Ingredients

Serving

split peas ( yellow )

1 cup
1 tablespoon

butter ( Kerrygold )

4 tbsp
2 cloves

shallots ( minced )

4 shallot
4 cup
1/4 tsp, ground
1/4 tsp

cilantro leaves ( chopped for garnish )

4 sprigs
4 large

Spiced Lentils with Egg Bake

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  • 5 (1)

Instructions

Step 1

Rinse the lentils and split peas thoroughly under running water. Drain and set aside.

Step 2

Heat the olive oil and butter in a medium saucepan over medium heat and add the shallots and garlic.

Step 3

Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant.

Step 4

Add the lentils and split peas and stir in the garam masala.

Step 5

Stir the pot thoroughly to make sure the garam masala and shallots are fully distributed in the lentils.

Step 6

Add the broth (or 4 cups of water) and turn the heat to high.

Step 7

Bring to a boil, then reduce to a simmer and cover the pan.

Step 8

Cook for 30 to 35 minutes or until the yellow split peas are just tender.

Step 9

Season with salt and pepper to taste.

Step 10

Fry eggs and top stew with eggs.

Step 11

Garnish with cilantro.

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