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Lentils for Stagflation

SUBMITTED BY: livand PHOTO BY: livand

"A delicious and filling meal if you're on a budget."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  45 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups brown rice
  • 3 cups water
  •  
  • 3 tablespoons sesame oil
  • 1 teaspoon curry powder
  • 1 teaspoon red pepper flakes, or to taste
  • 3 cups water
  • 1 cube vegetable bouillon
  • 1 1/2 cups red lentils
  • 4 eggs

DIRECTIONS

  1. Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
  2. Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2008 by Sherri
I think this is great. I was looking for a quick curry recipe where I didn't have to make the... MORE


 
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Recipe Submitter:

livand
Photo by livand
Cooking Level: Intermediate
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Nutritional Information
Lentils for Stagflation

Servings Per Recipe: 4

Amount Per Serving

Calories: 652

  • Total Fat: 17.3g
  • Cholesterol: 212mg
  • Sodium: 102mg
  • Total Carbs: 96.1g
  •     Dietary Fiber: 13.3g
  • Protein: 28.2g

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