Spiced Lentils with Egg

Hello. It’s been a while. How are you? Oh, things are great here. Gearing up for Chanukah – I’m making more doughnuts this year than you’ll ever believe, and I’ll be sharing every recipe with you. The Week of Doughnuts, that’s the new name for Chanukah. And mine are all BAKED (which is totally NOT in the Chanukah spirit, but is so much easier and healthier, so let’s just eat more doughnuts, ok?). Get read for that. Until then, happy lentils.

Joshua and I cooked this together on Saturday night. It’s kind of become a tradition to cook dinner together on Saturday night. I love that. šŸ™‚

They are super easy, but not so pretty. I wouldn’t serve them for company, but they make a great bowl of comfort food. Warm, mushy lentils with hints of warming spice, topped with an ever-so-slightly runny egg (or you can cook the yolk to that hard, crumbly, dry stage, if that’s what you like).

I spread the whole mess of lentils in a 9″ glass pie plate and cracked the eggs into little holes I dug in it, but you can do the individual dish thing, if you have such oven-safe individual dishes. I don’t. This also reheated well, and it’s filling and comforting.

http://www.thekitchn.com/recipe-spiced-lentils-baked-egg-14389

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