Lentils for Stagflation

Lentils for Stagflation

28 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
livand
Recipe by  livand

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (28)

Rate This Recipe
Keri
17

Keri

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!

crunchy
13

crunchy

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! :)

Sherri
11

Sherri

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 668 cal
  • 33%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 95.6 g
  • 31%
  • Protein
  • 30.5 g
  • 61%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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