1 cup green lentils
1/2 cup red lentils
1/2 cup yellow split peas
2 cups vegetable broth
2 cups water
4 eggs
4 cups spinach
4 cloves garlic
1 tbsp extra virgin olive oil
1 tsp coriander
1/4 tsp ginger
1/2 tsp turmeric
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp cumin
1/4 tsp cardamom
dash chili powder
In the meantime, heat olive oil in a pan and mince garlic. Sauté garlic until golden and add in spinach. sauté until wilted.
Preheat oven 350 degrees. Once lentils are fully cooked, stir in sautéed spinach and add in spices. Divide lentils into four ramkins. Make a small well in each lentil-filled ramkin and crack an egg into each one. Bake until eggs are cooked to desired consistency, about 10-15 minutes.