I wrote this recipe one morning for breakfast when I was craving lentils and some Indian flavors.  You can serve the lentils as-is, but I strongly recommend the addition of an eggs; it makes this is a very filling and surprisingly light breakfast.  It’s also pretty healthy and loaded with protein.

Serves 2.

1/2 cup brown or green lentils
2 cups water
1 small onion, chopped
2 cloves garlic, chopped
1, 1/2″ cube of ginger, peeled and chopped
Pinch crushed red pepper flakes
olive oil for sauteeing
1 tsp garam masala
1/4 tsp fenugreek
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp turmeric
kosher salt
juice of 1/2 lemon
1/4 cup heavy cream, plus more for thinning
1 tsp sherry vinegar or red wine vinegar
1 tbsp fresh chopped cilantro, plus more for garnish
2 eggs

Boil lentils in water with 1/2 tsp of salt until tender, about 15-20 minutes.  Meanwhile, saute the onions, garlic, ginger and red pepper flakes in a saute pan over medium heat until softened and beginning to brown.  Drain lentils and add to pan.

Add spices and 1 tsp salt, and cook over medium-low heat until the spices become very fragrant, about one minute.  Add lemon juice and stir to combine.  Add heavy cream and reduce heat to low, stirring until the lentil mixture has absorbed the liquid and become creamy.  Add vinegar, stir once more, then cover and keep warm.

Fry the two eggs to desired doneness.  I prefer runny eggs (the yolk really adds some nice flavor to the curry).  Remove eggs from pan and place on paper towels to drain excess grease.

Check lentils for seasoning; they can take quite a bit of salt.  Stir in cilantro and loosen with a splash of cream if the mixture looks too dry.  Divide the lentils between two plates and top each serving with a fried egg.  Season the egg with sea salt and freshly ground black pepper, then garnish with more cilantro.