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Poached Eggs on Spicy Lentils (slow cooker)

Best of Bridge

Poached Eggs on Spicy Lentils (slow cooker)


Poached Eggs on Spicy Lentils

Slow Cooker Recipe from Best of Bridge Home Cooking by The Best of Bridge

This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm Indian bread, such as naan, and hot rice.

1 tbsp    vegetable oil     15 ml

2     onions, finely chopped       2

1 tbsp    minced garlic     15 ml

1 tbsp     minced gingerroot       15 ml

1 tsp       ground coriander           5 ml

1 tsp       ground cumin                5 ml

1 tsp       cracked black peppercorns      5 ml

1 cup      dried red lentils, rinsed      250 ml

1    can (28 oz/796 ml) tomatoes, with juice, coarsely chopped    1

2 cups    ready-to-use vegetable broth     500 ml

1 cup      coconut milk      250 ml


1      long green chile pepper (or 2 Thai bird’s-eye chiles), finely chopped (optional)   1

4     large eggs, poached (see Tips)   4

        Finely chopped fresh parsley (optional)


In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes and broth and bring to a boil.

Transfer to a medium (about 4-quart) slow cooker. (Mixture can be cooled, covered and refrigerated for up to 2 days at this point.)

Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt to taste, and chile pepper (if using). Cover and cook for 20 to 30 minutes until heated through. When ready to serve, ladle into soup bowls and top each serving with a poached egg. Garnish with parsley (if using).

Serves 4.


Tips: To make a visually perfect poached egg, buy egg-poaching rings at a kitchen store or use the rings from canning jars.

To poach eggs: In a saucepan, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low and drop poaching rings into water. Break eggs, one at a time, into a measuring cup and pour one egg into each ring. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove from water using a slotted spoon.

If you choose to halve this recipe, use a small (112- to 312-quart) slow cooker.