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| 2 1/2 cups |
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Brown rice |
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| 3 cups |
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Water |
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| Lentils Mix |
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| 3 Tbs |
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Sesame oil |
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| 1 Tbs |
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Curry powder |
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| 1 tsp |
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Red Pepper Flakes |
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| 3 cups |
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Water |
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| 1 cup |
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Vegetable bouillon |
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| 1 1/2 cups |
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Red Lentils |
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| 4 |
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Eggs |
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| 1 |
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. |
| 2 |
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. |
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| Recipe Source |
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Web page: allrecipes.com |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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