Dinner

Egg and Lentil Curry is for Dinner.

Egg and Lentil Curry takes 5 minutes to prepare.

Egg and Lentil Curry takes 30 minutes to cook.

Egg and Lentil Curry makes 4 servings.

The ingredients for Egg and Lentil Curry are:

150 grams (uncooked) green lentils
750 mL vegetable stock
8 eggs
1 tsp oil
3 cloves
1/2 tsp black peppercorns
1 onion (finely diced)
1 tsp red chilli flakes (or to taste)
1 tbsp minced garlic
1 tbsp minced ginger root
1/2 - 1 tbsp curry powder (to taste and strength)
400 gram diced tomatoes (tinned is fine)
3/4 water
1/2 tsp brown sugar
1/2 tsp garam masala

Here is how you make Egg and Lentil Curry:

1. Put lentils in pan with stock and simmer for 15 minutes (until soft). Drain and set aside.2. Meanwhile cook eggs in boiling water for 10 minutes. Drain and allow to cool.3. Meanwhile heat oil in large saucepan and fry cloves and peppercorns for 2 minutes. Add onion, chilli, garlic and ginger and fry for 5-6 minutes.4. Stir in curry powder and mix through.5. Remove shells from eggs and cut each in half longways.6. Stir in tomatoes and brown sugar with water.7. Simmer for 5 minutes until it thickens. Add eggs, (drained) lentils, and garam masala. Cover and simmer for 5 -10 minutes. Serve.Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user JARICHAUST.

The nutritional information for Egg and Lentil Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.4

• Total Fat: 12.3 g
• Cholesterol: 424.0 mg
• Sodium: 135.0 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 4.6 g
• Protein: 17.3 g

The dietary needs meet for Egg and Lentil Curry is Vegetarian