Mexican Style Lentils and Eggs

• 4 oz (113 g) chorizo sausage, diced
• 2/3 cup (150 mL) each finely chopped onion, celery and carrot
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) cayenne pepper
• 1/4 tsp (1 mL) cinnamon
• 2 tsp (10 mL) tomato paste
• 3 cups (750 mL) sodium-reduced chicken broth
• 1 cup (250 mL) dry green lentils
• 1 can (14 oz/398 mL) diced tomatoes, drained
• 3 tbsp (45 mL) chopped fresh coriander
• 4 eggs, fried or poached, boiled, scrambled

Preparation
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.