I don’t recall eating many lentils in the first 23 years of my life…and then I met the man who would become my husband. Since then I probably eat lentils on average about once a week. We love to cook them up to make a basic dal to serve with rice.
I came across this idea in an Indian cookbook…spiced lentils cooked with a touch of coconut milk and served atop wedges of hard-boiled eggs and tomatoes. Usually when I cook lentils, I don’t include coconut milk, otherwise most of the ingredients in this dal/lentil stew were similar to what I usually make. The coconut milk added just a hint of sweetness. I also liked the twist of spooning the lentils on top of tomatoes and eggs. Will definitely make this again!
Egg & Lentil Curry
(modified from recipe in perfect indian)
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1-inch piece of fresh ginger, chopped
- 1/2 teaspoon ground red pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/3 cup red split lentils
- 1 3/4 cups vegetable stock
- 8 oz. canned chopped tomatoes
- 6 eggs
- 1/2 cup coconut milk
- 2 tomatoes cut into wedges
- fresh cilantro sprigs, to garnish
- Heat oil in a saucepan. Add the onion, and gently fry for 3 minutes. Stir in the garlic, ginger, red pepper, and spices and cook gently stirring frequently for 1 minute.
- Stir in the lentils, stock, and tomatoes and bring to a boil. Reduce the heat, cover, and let simmer, stirring occasionally for 30 minutes or 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 cold water.
- Stir the coconut milk into the lentil mixture and season well with salt. Process the mixture in a blender or food processor until smooth. Return to the pan and heat through.
- Shell the hard-cooked eggs and cut into wedges. Divide between 4 serving dishes. Arrange a tomato wedge between each egg wedge. Spoon the hot lentil sauce over the eggs and tomatoes, adding enough to flood the plate. Garnish with cilantro sprigs and serve with hot flat bread (chapatis, rotis, or pita bread)