Spiced Lentils with Egg Bake
Rinse the lentils and split peas thoroughly under running water. Drain and set aside.
Heat the olive oil and butter in a medium saucepan over medium heat and add the shallots and garlic.
Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant.
Add the lentils and split peas and stir in the garam masala.
Stir the pot thoroughly to make sure the garam masala and shallots are fully distributed in the lentils.
Add the broth (or 4 cups of water) and turn the heat to high.
Bring to a boil, then reduce to a simmer and cover the pan.
Cook for 30 to 35 minutes or until the yellow split peas are just tender.
Season with salt and pepper to taste.
Fry eggs and top stew with eggs.
Garnish with cilantro.
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