Scroll down for Poached Eggs on Spicy Lentils Slow Cooker Recipe.
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Definitions of healthy eating have changed quite dramatically since The Healthy Slow Cooker was first published in 2006. In those days, it was one size fits all — low fat, low calorie and no saturated fat. Since then, there’s been a shift in thinking. Many leading experts now feel that many of our modern diseases are directly associated with the consumption of wheat and advocate reducing carbohydrates. Another significant development is that the evidence against saturated fat has been gradually diminishing.
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If you are looking to take healthy eating to a new level this is the book for you. It considers more than calories and delves into vitamins, food ratios and more. The recipes themselves use almost no processed foods and create wonderful nutritious meals your whole family will enjoy. I love that I can prep everything in the early morning before the babies wake up and just throw it all in and turn my slow cooker on so that when dinner time comes around I just have to serve. The best part is that the recipes are so unique and well thought out that they do not result in one note mush.
Poached Eggs on Spicy Lentils, page 263, Vegetarian Mains
This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm gluten-free Indian bread, such as Yogurt Flatbread, and hot white rice. The Egg and Lentil Curry (see Variation, below) is a great dish for a buffet table or as part of an Indian-themed meal.
• Medium (approx. 4 quart) slow cooker
1 tbsp olive oil 15 mL
2 onions, finely chopped 2
1 tbsp minced garlic 15 mL
1 tbsp minced gingerroot 15 mL
1 tsp ground coriander 5 mL
1 tsp ground cumin 5 mL
1 tsp cracked black peppercorns 5 mL
1 cup red lentils, rinsed 250 mL
1 can (28 oz/796 mL) no-salt-added tomatoes with juice, coarsely chopped
2 cups vegetable stock 500 mL
1 cup coconut milk 250 mL
1 long green chile pepper or 2 Thai 1
bird’s-eye chiles, finely chopped, optional
6 eggs 6
1⁄4 cup finely chopped parsley leaves 60 mL
1. In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 6 hours or on High for 4 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for 20 to 30 minutes until heated through.
3. When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip). Garnish with parsley.
To poach eggs:
In a deep skillet, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low. Break eggs into a measuring cup and, holding the cup close to the surface of the water, slip the eggs into the pan. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove with a slotted spoon.
Makes 6 servings | Can Be Halved