Mexican Style Lentils and Eggs

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• [FONT=&quot]4 oz (113 g) chorizo sausage, diced[/FONT][FONT=&quot]
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• [FONT=&quot]2/3 cup (150 mL) each finely chopped onion, celery and carrot[/FONT][FONT=&quot]
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• [FONT=&quot]2 cloves garlic, minced[/FONT]
• [FONT=&quot]1/2 tsp (2 mL) ground cumin[/FONT][FONT=&quot]
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• [FONT=&quot]1/4 tsp (1 mL) cayenne pepper[/FONT][FONT=&quot]
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• [FONT=&quot]1/4 tsp (1 mL) cinnamon[/FONT][FONT=&quot]
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• [FONT=&quot]2 tsp (10 mL) tomato paste[/FONT][FONT=&quot]
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• [FONT=&quot]3 cups (750 mL) sodium-reduced chicken broth[/FONT][FONT=&quot]
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• [FONT=&quot]1 cup (250 mL) dry green lentils[/FONT][FONT=&quot]
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• [FONT=&quot]1 can (14 oz/398 mL) diced tomatoes, drained[/FONT][FONT=&quot]
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• [FONT=&quot]3 tbsp (45 mL) chopped fresh coriander[/FONT][FONT=&quot]
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• [FONT=&quot]4 eggs, fried or poached, boiled, scrambled
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[FONT=&quot]Preparation[/FONT]
[FONT=&quot]In shallow Dutch oven, heat oil over medium heat; cook chorizo until brown, about 3 minutes.

Stir in onion, celery, carrot and garlic; cook, stirring occasionally, until softened, about 4 minutes. Stir in cumin, cayenne pepper and cinnamon for 1 minute. Stir in tomato paste until dry.

Add chicken broth, lentils, tomatoes and 1 cup (250 mL) water; bring to boil, scraping up any browned bits. Reduce heat, cover and simmer until lentils are tender but not mushy, about 30 minutes. Sprinkle with coriander. Serve with fried eggs.[/FONT]