Lentils for Stagflation Recipe - Allrecipes.com
Lentils for Stagflation Recipe
  • READY IN 50 mins

Lentils for Stagflation

Recipe by  

"A delicious and filling meal if you're on a budget."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Jul 29, 2010

I found this recipe while looking for meatless dinner ideas. I wasn't sure how my kids and I would like it, but we like all the components, so I gave it a whirl. I used chicken broth instead of vegetable broth for the rice, because that's what I had on hand. I also used chicken broth for the rice so we wouldn't feel like we wanted to add extra salt later on. I did have to substitute peanut oil because I was out of sesame oil, so I made up for that by adding some toasted sesame seeds as a garnish. Overall, we really enjoyed this dish, although I did let the eggs cook a little too long and the yolks got dry. There was a lot of the rice and lentils left over, so I mixed them together took it to work for lunch the next day and added some yellow mustard to it. It was SO good that way! I'm sure I'll make this again soon. Thanks for a healthy, inexpensive meal!

Most Helpful Critical Review
Jun 13, 2011

I could see how some people may really like this... but our family just didn't like something about it. Its texture wasnt desireable to me and I didn't care for the dominant taste of the lentils either.


31 Ratings

Oct 01, 2010

This is a pretty good meal! My family liked. I'd play with it a bit for a little more flavor, but I also omitted red pepper flakes and used chicken boullion. I'd like to add sauteed onion and garlic to this next time. It's very good as is though! :)

Jun 27, 2008

I think this is great. I was looking for a quick curry recipe where I didn't have to make the curry from scratch. It tastes great with chickpeas too.

Jun 04, 2010

I tried this recipe because I'm pregnant and I want to eat more lentils. My expectations were that it would be mediocre, but I ended up loving it! My husband, who thought he would hate it, ended up liking it. Its perfectly spicy, and a really great blend of flavors. I did end up cooking the lentils a little longer to make sure they were soft.

May 17, 2010

Delicious, nutritious, easy, and cheap- can't get better than that. The only change I made was I used vegetable broth for the water and left out the bouillon. Thanks for sharing!

Jan 09, 2012

I make this quite frequently - once every week or two. I leave out the vegetable bullion and don't feel that the dish suffers at all because of this omission. It's a quick, easy, supper solution that tastes really good.

Jun 17, 2009

I love eggs with rice, and I love lentils! I was looking for a curried lentil recipe and this one looks great. I see tomorrow's breakfast right here on this page! Added cheese will be a must for my family, too.


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  • Calories
  • 668 kcal
  • 33%
  • Carbohydrates
  • 95.6 g
  • 31%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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