Egg and Lentil Curry Recipe

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Ingredients

Count

Nutrition

566

Calories

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Ingredients:

Serving

Directions:

) Melt the ghee in a saucepan (or pour in the vegetable oil), add the onion, and fry gently for 3 minutes. Stir in the garlic, ginger, chili, and spices and cook gently, stirring frequently, for 1 minute. Stir in the lentils, stock, and tomatoes and allow to boil. Reduce the heat, cover, and let simmer, stirring occasionally, for 30 minutes, until the lentils are tender.
) Meanwhile, place the eggs in a saucepan of cold water and bring to a boil. Reduce the heat and let simmer for 10 minutes. Drain and cover immediately with very cold water.
) After the 30 minutes has passed, stir the coconut milk into the lentil mixture and season well with salt. Process the mixture in a blender or food processor until smooth.
) Shell the hard cooked eggs and quarter the long way. Divide into 2-3 serving dishes. Arrange tomato wedges between each egg slice. Spoon the lentil mixture over the eggs and tomatoes, adding enough to flood the bowl. Garnish with cilantro sprigs and serve warm (tastes good cold, too!) with dipping bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	566.15 Kcal (2370 kJ)
Calories from fat	318.92 Kcal
		% Daily Value*
Total Fat	35.44g	55%
Cholesterol	328.8mg	110%
Sodium	985.05mg	41%
Potassium	1104.87mg	24%
Total Carbs	45.03g	15%
Sugars	10.93g	44%
Dietary Fiber	12.29g	49%
Protein	23.5g	47%
Vitamin C	22.9mg	38%
Iron	7.3mg	40%
Calcium	144.9mg	14%

Amount Per 100 g
Calories	118.44 Kcal (496 kJ)
Calories from fat	66.72 Kcal
		% Daily Value*
Total Fat	7.41g	55%
Cholesterol	68.79mg	110%
Sodium	206.08mg	41%
Potassium	231.14mg	24%
Total Carbs	9.42g	15%
Sugars	2.29g	44%
Dietary Fiber	2.57g	49%
Protein	4.92g	47%
Vitamin C	4.8mg	38%
Iron	1.5mg	40%
Calcium	30.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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