Quick Rice and Lentil Soup with Poached Egg

A warm bowl of soup makes a satisfying breakfast or lunch dish. This one comes together quickly from pantry ingedients.

1/3 c long grain rice
1 T olive oil
2 T tomato paste
2-1/2 c water
2 T beef or vegetable stock concentrate
1 foil pack Madras lentils
1 t fish sauce (optional)
1/2 t sugar
1/4 t salt
2 oz frozen leaf spinach
1 large egg

Heat the oil in a two-quart saucepan, add the rice, stir and fry a few minutes until lightly colored. Stir in the water, tomato paste, stock concentrate, sugar, salt and fish sauce. Bring to a gentle boil for 10 minutes with occasional stirring. Mix in the lentils, cook for 5 minutes more, and then add the spinach. When thawed and bubbling again, take off heat, crack in the egg, cover and poach it for 2 to 3 minutes. Break up the egg and stir into the soup. Serves 2 to 3 as a light breakfast or lunch.