Lentils for Stagflation
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 411.3
- Total Fat: 10.4 g
- Cholesterol: 185.0 mg
- Sodium: 84.2 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 11.5 g
- Protein: 26.9 g
View full nutritional breakdown of Lentils for Stagflation calories by ingredient
Introduction
First of all, I didn't even know what "Stagflation" was until I came across this recipe on Allrecipes.com! If you don't know, you now have an opportunity to learn a new word! I'm guessing it's an Indian dish because of the red lentils and the curry. I've made it a little healthier than the original version. It is very, very good! My 18 and 14 year old sons gobbled it up. I hope you will try it and enjoy it. Also, check out those nutrition stats- super power food! First of all, I didn't even know what "Stagflation" was until I came across this recipe on Allrecipes.com! If you don't know, you now have an opportunity to learn a new word! I'm guessing it's an Indian dish because of the red lentils and the curry. I've made it a little healthier than the original version. It is very, very good! My 18 and 14 year old sons gobbled it up. I hope you will try it and enjoy it. Also, check out those nutrition stats- super power food!Number of Servings: 4
Ingredients
-
1 c. brown rice
2 c. water
1 T. sesame oil
1 tsp. curry powder
1 tsp. red pepper flakes (or to taste)
1.5 c. red lentils
1 cube vegetable bouillon
3 c. water
4 eggs
Tips
I did not have any pepper flakes so I used hot chili-garlic sauce (half a teaspoon) and it was delicious.
Directions
In one medium saucepan, bring 2 c. water and 1 c. brown rice to a boil. Reduce heat to medium-low, cover and simmer for 45-50 minutes until rice is tender.
In another saucepan, about 20 minutes into the rice cooking time, heat one tablespoon of sesame oil over medium heat. Add curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in 3 cups of water, the red lentils and the vegetable bouillon cube. 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. Uncover, make four shallow indentations in the cooked lentils with the back of a spoon and crack a whole egg into each indentation. Cover 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.
Serving Size: makes 4 equal 1.25-cup servings plus one egg each
Number of Servings: 4
Recipe submitted by SparkPeople user BETTSI.
In another saucepan, about 20 minutes into the rice cooking time, heat one tablespoon of sesame oil over medium heat. Add curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in 3 cups of water, the red lentils and the vegetable bouillon cube. 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. Uncover, make four shallow indentations in the cooked lentils with the back of a spoon and crack a whole egg into each indentation. Cover 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.
Serving Size: makes 4 equal 1.25-cup servings plus one egg each
Number of Servings: 4
Recipe submitted by SparkPeople user BETTSI.