Rating: 4 stars
32 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

668 calories; protein 30.5g; carbohydrates 95.6g; fat 18.7g; cholesterol 186mg; sodium 93.6mg. Full Nutrition
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