Any variety of dried lentils is handy to have in the pantry: Lentils cook quickly and taste great. Serve this curry over rice with a steamed green vegetable, such as kale. For delicious vegan fare, omit the fried eggs.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Eggs:
Method
In saucepan, heat oil over medium-high heat; cook onion, stirring, until golden, about 2 minutes. Stir in garlic, ginger, hot red chili, garam masala, salt and turmeric; cook, stirring, for 30 seconds.Add 1/4 cup water; cook, stirring, until thick paste forms, about 2 minutes.
Stir in lentils and 2-1/2 cups water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils are tender and almost no liquid remains, 35 to 40 minutes. Stir in tomatoes, cilantro and lemon juice.
Eggs: In large skillet, heat oil over medium-high heat; fry eggs, turning once, until whites are set but yolks are still runny, 2 to 3 minutes. Serve with lentils.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 354 mg
- Sugars 5 g
- Protein 19 g
- Calories 337.0
- Total fat 15 g
- Potassium 718 mg
- Cholesterol 186 mg
- Saturated fat 2 g
- Total carbohydrate 34 g
%RDI
- Iron 41.0
- Folate 129.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 12.0
