Lentils for Stagflation recipe
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Ingredients
- 1 ½ cups brown rice 3 cups water 3 tablespoons sesame oil 1 teaspoon curry powder 1 teaspoon red pepper flakes, or to taste 3 cups water 1 cube vegetable bouillon 1 ½ cups red lentils 4 eggs
Nutrition Info
- 667.9 caloriescarbohydrate: 95.6 gcholesterol: 186 mgfat: 18.7 gfiber: 12.8 gprotein: 30.5 gsaturatedFat: 3.4 gservingSize: -sodium: 93.6 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Lentils for Stagflation
Directions
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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.