Directions:
- Put the lentils in a pan, add the bay leaf and cover with cold water. Bring to a boil, skim off any foam, then reduce the heat.
- Cover and simmer for 25-30 minutes, until tender. Drain, then discard the leaf.
- Meanwhile, cook the rice with cloves and a pinch of salt.
- Melt the butter in a large frying pan over gentle heat, then add the curry and chili powders and cook for 1 minute
- Stir in the lentils and rice and mix until they are coated in the spiced butter. Season and cook for 1-2 minutes until heated through.
- Stir in the parsley and serve topped with eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.28 Kcal (688 kJ) | ||
| Calories from fat | 80.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Cholesterol | 108.52mg | 36% | |
| Sodium | 35.57mg | 1% | |
| Potassium | 113.37mg | 2% | |
| Total Carbs | 15.98g | 5% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 5.85g | 12% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 12.7mg | 71% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 237.87 Kcal (996 kJ) | ||
| Calories from fat | 116.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 14% | |
|---|---|---|---|
| Cholesterol | 157.13mg | 36% | |
| Sodium | 51.51mg | 1% | |
| Potassium | 164.15mg | 2% | |
| Total Carbs | 23.14g | 5% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 3.37g | 9% | |
| Protein | 8.47g | 12% | |
| Vitamin C | 2.2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 18.4mg | 71% | |
| Calcium | 30.1mg | 2% | |
* 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.
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