Curry Lentils with an Egg

1. Heat the olive oil in a medium/large saucepan over medium heat. Add the onion, stir, and cook a few minutes until the onion is softened.

2. Add the lentils, split peas and stock and stir. Stir in the garam masala, garlic powder and curry powder. Bring to a boil. Reduce heat to a simmer and cook for about 30-45 minutes. The red lentils will cook down into a mush and the split peas will be the texture of al dente pasta.

3. Stir in the spinach/kale and cilantro.

4. Preheat oven to 350 F.

5. Grease 4 small oven-safe ramekins or glass dishes and scoop lentil mixture into each. Crack an egg on the top of the lentils in each dish and sprinkle with salt and pepper, if desired.

6. Put ramekins on a baking sheet. Bake for about 20-30 minutes, or until the egg is opaque and mostly set. Remove from oven. Let them sit for a few minutes before eating to let the egg finish cooking.

Recipe modified from The Kitchn.