Curry Lentils with an Egg

Directions

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   1.
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   Heat the olive oil in a medium/large saucepan over medium heat.
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   Add the onion, stir, and cook a few minutes until the onion is softened.
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   2.
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   Add the lentils, split peas and stock and stir.
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   Stir in the garam masala, garlic powder and curry powder.
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   Bring to a boil.
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   Reduce heat to a simmer and cook for about 30-45 minutes.
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   The red lentils will cook down into a mush and the split peas will be the texture of al dente pasta.
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    3.
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    Stir in the spinach/kale and cilantro.
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    4.
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    Preheat oven to 350 F.
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    5.
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    Grease 4 small oven-safe ramekins or glass dishes and scoop lentil mixture into each.
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    Crack an egg on the top of the lentils in each dish and sprinkle with salt and pepper, if desired.
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    6.
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    Put ramekins on a baking sheet.
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    Bake for about 20-30 minutes, or until the egg is opaque and mostly set.
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    Remove from oven.
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    Let them sit for a few minutes before eating to let the egg finish cooking.
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    Recipe modified from The Kitchn.