Lentil & Smoked Salmon Kedgeree

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook for 5 minutes, or until softened. Add garlic and cook for another minute, until fragrant.
2. Add curry powder, turmeric, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
3. Add lentils, rice, and broth. Stir well to combine and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice and lentils are cooked through and the liquid has been absorbed.
5. Add tomatoes with their juices, peas, salmon, and eggs. Season with salt and pepper to taste.
6. Gently heat for a few minutes until everything is warmed through. Avoid overcooking the salmon.
7. Serve hot, garnished with chopped fresh cilantro or parsley.