Curried Lentils with Poached Eggs
Breakfast for superstars. This very spicy, but flavourful breakfast will have you bouncing with energy all day long. Full of delicious spicy goodness.
Whether you are a breakfast person or not (I am not) there are occasions where a hearty breakfast is required! This is one of those, and would suit a lazy Sunday morning with friends. It is divine, could do double duty as lunch no worries and all you have to do is get a bit organised then let your Thermo cooker do the rest!
Of course poaching eggs is a bit of an art form, so make sure the skilled egg poacher in your household does that job.
A few tips for poaching are;
1. Use a dash of vinegar as well as a pinch of salt in the poaching water as this helps the white stick together a bit better.
2. Use plenty of water but don't go with a large pot, best a smaller circumference and deeper.
3. Only attempt a couple of eggs at a time and don't crack them into the pot directly, but into a small bowl first.
4. Bring the water to the boil, then reduce the heat so it is just simmering before adding the eggs.
5. Stir the water to create a whirlpool as you add the eggs, this will also help bring the white together to create a nice neat egg.
6. Use a slotted spoon to transfer the cooked eggs onto a paper towel to drain. Nothing worse than adding a slosh of egg water to your Curried Lentils!
There you go kids. Expert egg poaching at your service.
Enjoy!
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Need
-
The Spice Mix
- 8 whole black peppercorns
- 4 whole cloves
- 4 whole allspice
- 1/2 Teaspoon cardamom seeds
- 1 star anise
-
The Lentils
- 3 cloves garlic
- 2 small green chillis
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 small carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 brown onion brown, peeled and halved
- 2 Teaspoons raw caster sugar BUY
- 40 Grams tomato paste
- 1-2 Teaspoons curry powder
- 1/2 Teaspoon ground coriander
- a little fresh nutmeg freshly grated
- 1 cinnamon stick(s)
- 2 bay leaf fresh or dried
- 220 Grams whole green lentils
- pink salt flakes to taste BUY
- freshly cracked black pepper to taste
- 2 lemons, juice only
- 1 Litre water
-
The Rest
- 1-2 eggs per serving
- 2 slices Grilled Toast per serving
- Diced cherry tomatoes and sliced spring onions
- Handfuls fresh coriander or cilantro leaves
- pot set yoghurt to taste Recipe
Do
- 1
Place the spice mix ingredients into a dry frying pan and toast on a medium high heat until just smoking. Tip into the Thermomix bowl and mill 20 sec/speed 8.
- 2
Add the garlic, chillies, EVOO, carrot, celery and onion to the Thermomix bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 6 min/Varoma/speed 1.
- 3
Add all remaining 'Lentils' ingredients to the Thermomix bowl and cook 40 min/Varoma/Reverse/speed soft.
- 4
Test that the lentils are soft and add cooking time if needed. (Times can vary depending on the age of the lentils used.)
- 5
Serve in large bowls with soft poached eggs, toast on the side, and garnished with cherry tomatoes, spring onions, coriander leaves and yoghurt. Season to taste.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
