Ingredients

• ●1/2 cup Red lentils, rinsed
• ●2 Eggs (large)
• ●1 cup Coconut milk
• ●1 cup Vegetable broth or water
• ●2 cups Fresh spinach
• ●1 tsp Ginger, grated
• ●1 tbsp Red curry paste or curry powder
• ●1 tbsp Lime juice
• ●1 tsp Cooking oil

Instructions

1. 1Heat oil in a medium saucepan over medium heat; sauté the grated ginger and curry paste for 1 minute until fragrant.
2. 2Add the rinsed red lentils, coconut milk, and broth to the pan. Stir well and bring to a gentle simmer.
3. 3Cook for 12-15 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
4. 4Reduce heat to low. Using a spoon, make two small wells in the lentil mixture and gently crack an egg into each well.
5. 5Cover the pan and poach the eggs for 4-6 minutes, or until the whites are set but yolks are still runny (adjust time for desired firmness).
6. 6Gently fold in the fresh spinach around the eggs until just wilted.
7. 7Remove from heat, drizzle with lime juice, and serve immediately in bowls.