Lentils for Stagflation

Lentils for Stagflation

28
livand 1

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

Ingredients

50 m {{adjustedServings}} servings 668 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 95.6g
  • 31%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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

28
  1. 31 Ratings

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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 o...

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 g...

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.