A winning mix of spices, creamy cooked red lentils, fresh baby kale, and the buttery, salty bliss of a perfectly fried egg made this simple dish an experiment worth repeating.
Ingredients
Diced onion
Dried coconut flakes
Fresh garlic
Canned diced tomatoes with jalapeno
Pure maple syrup
1 cup dried red lentils
Three cups water
1 egg
Salt, pepper, cumin, fennel seed, bay leaves, dried sweet basil, nutmeg
Sautee diced onion in oil. Add handful of dried coconut, salt, cumin, fennel seed, nutmeg, basil. Combine well with oil. Add fresh garlic, cook briefly then add dried lentils and stir until coated well with oil and seasonings mixture.
Add three cups water, bay leaves, salt and pepper, bring to boil then lower heat and simmer with tilted lid for five to ten minutes until lentils are soft. Add tomatoes and additional coconut flakes, adjust seasoning as desired, add pure maple syrup—just enough to take the acidic edge off the tomatoes, let simmer until lentils can be mashed to create a wonderful creamy texture.
While lentils simmer, melt a little butter in small frying pan and fry one egg until yolk is set and edges lacy brown. Spoon lentil mixture into bowl and add a sprinkle of coconut flakes, handful of fresh baby kale, and top with egg.
Add salt and pepper. Be still, my Heart (Bowl)!