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

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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

667.9 calories; 30.5 g protein; 95.6 g carbohydrates; 186 mg cholesterol; 93.6 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2010
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! Read More
(20)

Most helpful critical review

Rating: 2 stars
06/13/2011
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. Read More
(4)
32 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
07/29/2010
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! Read More
(20)
Rating: 4 stars
10/01/2010
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!:) Read More
(14)
Rating: 4 stars
06/27/2008
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. Read More
(11)
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Rating: 5 stars
06/04/2010
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. Read More
(10)
Rating: 5 stars
05/17/2010
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! Read More
(8)
Rating: 5 stars
01/09/2012
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. Read More
(7)
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Rating: 2 stars
06/13/2011
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. Read More
(4)
Rating: 3 stars
12/10/2010
Some major plusses for this dish include relative ease to prepare health benefits and low cost. However I just found it too bland. My husband said it was like eating gruel. That was a bit much but it needs something more. I'll make a variation again but definitely with onion and garlic and possibly some tomato sauce. Read More
(4)
Rating: 4 stars
06/17/2009
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. Read More
(4)