Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 624.19 Kcal (2613 kJ) | ||
| Calories from fat | 154.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.17g | 26% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 78.94mg | 3% | |
| Potassium | 928.9mg | 20% | |
| Total Carbs | 89.01g | 30% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 25.46g | 102% | |
| Protein | 28.66g | 57% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 8mg | 44% | |
| Calcium | 109.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 115.12 Kcal (482 kJ) | ||
| Calories from fat | 28.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 26% | |
|---|---|---|---|
| Cholesterol | 30.19mg | 55% | |
| Sodium | 14.56mg | 3% | |
| Potassium | 171.31mg | 20% | |
| Total Carbs | 16.42g | 30% | |
| Sugars | 0.38g | 8% | |
| Dietary Fiber | 4.7g | 102% | |
| Protein | 5.29g | 57% | |
| Vitamin C | 0.7mg | 7% | |
| Iron | 1.5mg | 44% | |
| Calcium | 20.2mg | 11% | |
* 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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