Egg and Lentil Curry

4.3 of 5 (6)
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Egg and Lentil Curry calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a tasty economical curry, interesting enough to make for guests and easy enough to make for any occasion. A family favourite. This is a tasty economical curry, interesting enough to make for guests and easy enough to make for any occasion. A family favourite.
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user JARICHAUST.

Rate This Recipe

Member Ratings For This Recipe

  • This was really good, though I nearly choked on the fumes of the pepper as it was frying. I added the rest of the ingredients earlier than called for. I also added frozen peas and zucchini. Will definitely make again! - 8/20/10

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    Delicious and filling! I upped the lentils (to 250g) and had to sub tomato paste for tomatoes, since I was out. I added in cauliflower to get some more texture. I always forget how great eggs in soups are! - 5/20/09

    Was this review helpful?   yes  No
  • Wow, I really liked this!! Going to cook some rice and pour it over a half cup or so. Thanks so much for sharing, definately going to make this one again, can't wait to have the leftovers-maybe we won't wait for a couple of days, maybe tonight!! - 4/28/09

    Was this review helpful?   yes  No
  • i think you can bring the calorie count down by only using 4 eggs, 1 hard boiled egg per serving. i also wound up painstakingly picking out the peppercorns and cloves afterwards as i didn't want to bite into any of that!!! - 3/17/09

    Reply from JARICHAUST (3/17/09)
    I don't have a problem with the whole spices but you can replace them with 1/4 tsp clove spice and 1/2 tsp black pepper.

    We usually eat this meal for dinner. 250 Cal is a very light dinner. I usually aim for 400 Cal per meal; but I might halve the eggs depending on dessert.

    Was this review helpful?   yes  No
  • Sounds good. Will try this recipe. - 3/16/09

    Was this review helpful?   yes  No
See All Comments
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.