Lentils for Stagflation

27 Reviews

Prep: 5 min
Cook: 45 min
Ready In: 50 min

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

Ingredients

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
668 cal
33%

Fat
18.7 g
29%

Carbs
95.6 g
31%

Based on a 2,000 calorie diet

Share It

Reviews (27)

Rate This Recipe

Keri

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 vege..." See moretable 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

Oct. 1, 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 ..." See moreto this next time. It's very good as is though! :)"

Sherri

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...." See more"

More Reviews