Indian Red Lentils with Rice & Hard-Boiled Eggs

Ingredients

• 1⁄2 cup brown rice, rinsed
• 2 tsp safflower or olive oil
• 2 cups chopped yellow onion
• 4 cloves garlic, minced
• 3 tbsp seeded and minced jalapeño chile pepper
• 3 tbsp peeled and minced fresh ginger
• 16 oz red lentils, rinsed
• 1⁄2 cup chopped fresh cilantro leaves, divided, plus additional for garnish
• 2 tbsp cumin seeds, toasted (TIP: Substitute with 1 tbsp curry powder.)
• 1⁄2 tsp coarse sea salt
• 6 eggs, hardboiled, peeled and sliced (TIP: If not using all
• 6 servings at once, rinse eggs in cold water and refrigerate, with shell on, for up to 7 days.)
• 1 vine tomato, seeded and diced