[Note: We used free-range, guaranteed cruelty-free brown eggs from a local amish farm and served it with store-bought wheat pitas; however, the resulting lentil sauce is mighty tasty and could easily be used over grains, potatoes or pastas, or, as the book suggests cauliflower or eggplant.]

3 tbsp vegetable oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
1" ginger root, peeled and chopped

1. Heat the oil in a saucepan, add the onion and fry gently for 3 minutes. Stir in the garlic, ginger, chili and spices and cook gently for 1 minute stirring frequently. Stir in the lentils, stock and chopped tomatoes and bring to a boil. Reduce heat, cover and simmer gently for 30 minutes, stirring occasionally until the lentil and onion are tender.

2. Meanwhile, place the eggs in a saucepan of cold water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and cover immediately with cold water. [Or, follow your own/favorite hard-boiled egg method.]

3. Stir the coconut milk into the lentil mixture and season well with salt to taste. Puree the mixture in a blender or food process until smooth. Return to the pan and heat through.

4. Shell and cut the hard-boiled eggs in halves lengthwise. Arrange 3 halves in a petal design on each serving plate. Spoon the hot lentil sauce over the eggs, adding enough to flood the serving plate. Arrange the wedge and a coriander sprig between each halved egg. Serve hot with parathas, chapatis or naan bread to mop up the sauce.

Nutritional information not available.

Personal note/suggestion: If your canned tomatoes are overly juicy (as mine were), you can add a little bit of cornstarch mixed with water when you add the pureed lentil mixture to the pan to thicken it a little more.

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