Close
Ingredients
| brown rice: 1 1/2 cups |
| water: 3 cups |
| sesame oil: 3 Tbl |
| curry powder: 1 tsp |
| red pepper flakes: 1 tsp (or to taste) |
| water: 3 cups |
| vegetable bouillon: 1 cube |
| red lentils: 1 1/2 cups |
| eggs: 4 |
Lentils for Stagflation
Credit: AllRecipes
User rating:
"A delicious and filling meal if you're on a budget."
-
Prep Time
5 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
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.