Poached Eggs on Spicy Lentils

Medium (approx. 4 quart) slow cooker
1 tbsp olive oil
2 onions, finely chopped
1 tbsp minced garlic
1 tbsp minced ginger root
1 tsp ground coriander
1 tsp ground cumin
1 tsp cracked black peppercorns
1 cup red lentils, rinsed
1 can (28 oz) no-salt-added tomatoes with juice, coarsely chopped
2 cups vegetable stock
1 cup coconut milk
1 long green chile pepper or 2 Thai bird’s-eye chiles, finely chopped, optional
6 eggs
1⁄4 cup finely chopped parsley leaves

1. 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 with juice and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.

2. Cover and cook on Low for 6 hours or on High for 4 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.

3. When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip). Garnish with parsley.

To poach eggs: In a deep skillet, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low. Break eggs into a measuring cup and, holding the cup close to the surface of the water, slip the eggs into the pan. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove with a slotted spoon.

Makes 6 servings