baked spiced lentils and eggs

As much as I'd love to spend my summer eating salads and gazpacho and other light,veggie-filled meals, I'm a sucker for warm, hearty meals. Lentils are incredibly protein-packed and figure-friendly, so they're a good choice when you're craving comfort food but are trying to eat healthy. I always think that an egg makes most meals better so I thought I'd top off some spiced lentils with a baked egg. The result was definitely a winner in my book.

Baked Spiced Lentils and Eggs: serves 4

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

dash paprika

Combine broth and water in a large pot and bring to a boil. Add in lentils and cook until liquid is absorbed, about 30 minutes.

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.

Serve with a dash of paprika on top. Enjoy!