Start by making warmly spiced and stewed lentils and split peas, then crack an egg into each serving and bake until the egg is just set for a vegetarian dinner.
1 cup red lentils
1 cup yellow split peas
1 tablespoon olive oil
2 large shallots or 4 small shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons garam masala
4 cups low-sodium chicken or vegetable broth
Salt and freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs
1. Rinse the lentils and split peas thoroughly under running water. Drain and set aside.
2. Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant. Add the lentils and split peas and stir in the garam masala. Stir the pot thoroughly to make sure the garam masala and shallots are fully distributed in the lentils.
3. Add the broth (or 4 cups of water) and turn the heat to high. Bring to a boil, and then reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the yellow split peas are just tender. (The red lentils are smaller and will cook faster; the yellow lentils will stay distinct and al dente while the red lentils will cook down into a pleasantly rustic mush.) Season with salt and pepper to taste and stir in the cilantro.
4. At this point the lentils can be covered and refrigerated for up to 5 days or frozen in portions for up to 3 months (thaw in the fridge overnight before using).
5. To serve: Heat the oven to 350°F. Lightly grease individual ramekins or small ovenproof baking dishes. Mound about 1 cup lentils in each then make a deep hollow in the center and crack in an egg. Sprinkle salt and pepper over the egg.
6. Bake for 18 to 25 minutes, or until white is set and yolk is cooked to your liking. Serve immediately with a green salad.