A comforting pot of richly spiced, Indian-inspired red lentil dhal is transformed into a brunch-ready dish by baking eggs right into the stew.
I wrestled with whether to post today, given everything happening in the world. Keeping quiet felt wrong, and pretending everything is normal felt wrong too.
On the one hand, I am white and have lived with the advantages that come with that identity. There are everyday realities I’ve taken for granted: walking down the street with my child and a phone without fear, entering a store without being watched, sending my child to school without worrying that she will be excluded because of her skin color. Recognizing this has been humbling.
On the other hand, food is inherently political and deeply tied to history, identity and memory. What we cook and eat tells stories about where we have been and where we might be headed. For me, that means engaging with food thoughtfully and with intention rather than pretending it exists separately from social and cultural context.
So I wanted to acknowledge both: that I must keep learning and that I also want to continue sharing the kind of food that feels like comfort. I’m examining my own assumptions, trying to grow as a parent, a clinician, and as a person. I used to think of myself as “not racist,” but I’m learning that being anti-racist requires active, ongoing work—listening, unlearning, and taking concrete steps to be better.
One small, practical reflection that came up as I looked through my cookbook collection: I own very few books by Black authors. That’s a gap I plan to address. In the meantime, here is a recipe that has brought me warmth and solace: a vibrant red lentil dhal given a shakshouka-like treatment by simmering eggs into the spiced lentils. The bright, runny yolks contrast beautifully with the dhal’s deep flavors and are irresistible when scooped up with warm naan or poured over rice.
- 1 tbsp olive oil
- Thumb-sized piece of ginger, peeled and minced
- 4 garlic cloves, minced
- Small bunch cilantro, leaves and stems separated; stems finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 1/2 cups (300 g) split red lentils
- Sea salt, to taste
- 1/2 lb (250 g) baby kale or baby spinach
- Juice of 1 lemon
- Freshly ground black pepper
- 4 large eggs
- 1 jalapeño pepper, thinly sliced
- Naan or rice, for serving
- Heat the oil in a large, preferably heavy-bottomed skillet over medium heat. Add the minced garlic, ginger, and the chopped cilantro stems. Sauté until the garlic just begins to color, about 1–2 minutes, taking care not to burn it.
- Add the cumin seeds, ground coriander, and turmeric. Toast the spices briefly—around 1–2 minutes—until they become aromatic. Stir in the red lentils to coat them with the spiced oil.
- Pour in about 4 1/2 cups of hot water and add a generous pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer gently for 20–30 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened. If it becomes too thick, add a splash more water to reach your desired consistency.
- Stir the greens into the pan, cover, and simmer for 1–2 minutes until they wilt. Add the lemon juice and season to taste with salt and freshly ground black pepper.
- Make four shallow wells in the simmering dhal and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks remain runny, typically 5–10 minutes depending on heat and pan. For firmer yolks, cook a few minutes longer.
- Finish by scattering cilantro leaves and sliced jalapeño over the top. Serve the dhal-baked eggs hot, accompanied by torn pieces of naan or a bowl of steamed rice to mop up the fragrant sauce and silky yolks.
This dish is a simple example of how one pot can feel nurturing and celebratory at the same time. The spices are flexible—adjust heat and herbs to suit your taste. It’s excellent for a leisurely weekend brunch, an easy weeknight dinner, or anytime you want a meal that’s wholesome, flavorful, and comforting. If you’re serving a crowd, the recipe scales up easily by increasing the lentils, liquid, and eggs proportionally.
Cooking offers a way to connect across cultures and memories when done with respect and curiosity. I’m committed to learning more, reading more widely, and sharing food that reflects care—both for the people who eat it and the traditions behind it.