Poached Eggs With Slow Cooked Spicy Lentils - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon black pepper
1 cup red lentil, rinsed
1 (28 ounce) can chopped tomatoes
2 cups vegetable stock
1 cup coconut milk
salt
chili flakes
4 eggs, poached

Preparation

In a skillet, heat oil over medium heat.
Add onions, and cook, stirring, until softened, about 3 minutes.
Add garlic, ginger, coriander, cumin, and black pepper.
Cook, stirring constantly, for one more minute.
Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Stir in coconut milk, salt, and chili flakes.
Cover and continue to cook for 30 minutes.
Ladle into soup bowls and top with a poached egg.
In order to make in advance:
Complete steps until mixture is placed into slowcooker.
Refrigerate overnight and then transfer to slowcooker.