Curry Lentils with an Egg Recipe

Name: Curry Lentils with an Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Onion, Minced; 1 cup Dry Red Lentils, Picked Through To Remove Stones, Rinsed; 1 cup Dry Green Split Peas, Picked Through To Remove Stones, Rinsed; 4 cups Chicken Or Vegetable Stock; 1 teaspoon Garam Masala; 1 teaspoon Garlic Powder; 1- 1/2 Tablespoon Curry Powder; 1 cup Chopped Spinach Or Kale; ⅓ cups Chopped Cilantro; 4 whole Eggs; Salt And Pepper, to taste

Servings: persons

1 Tablespoon Olive Oil
1 whole Onion, Minced
1 cup Dry Red Lentils, Picked Through To Remove Stones, Rinsed
1 cup Dry Green Split Peas, Picked Through To Remove Stones, Rinsed
4 cups Chicken Or Vegetable Stock
1 teaspoon Garam Masala
1 teaspoon Garlic Powder
1- 1/2 Tablespoon Curry Powder
1 cup Chopped Spinach Or Kale
⅓ cups Chopped Cilantro
4 whole Eggs
Salt And Pepper, to taste

1
1.
2
Heat the olive oil in a medium/large saucepan over medium heat.
3
Add the onion, stir, and cook a few minutes until the onion is softened.
4
2.
5
Add the lentils, split peas and stock and stir.
6
Stir in the garam masala, garlic powder and curry powder.
7
Bring to a boil.
8
Reduce heat to a simmer and cook for about 30-45 minutes.
9
The red lentils will cook down into a mush and the split peas will be the texture of al dente pasta.
10
3.
11
Stir in the spinach/kale and cilantro.
12
4.
13
Preheat oven to 350 F.
14
5.
15
Grease 4 small oven-safe ramekins or glass dishes and scoop lentil mixture into each.
16
Crack an egg on the top of the lentils in each dish and sprinkle with salt and pepper, if desired.
17
6.
18
Put ramekins on a baking sheet.
19
Bake for about 20-30 minutes, or until the egg is opaque and mostly set.
20
Remove from oven.
21
Let them sit for a few minutes before eating to let the egg finish cooking.
22
Recipe modified from The Kitchn.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Onion, Minced, 1 cup Dry Red Lentils, Picked Through To Remove Stones, Rinsed, 1 cup Dry Green Split Peas, Picked Through To Remove Stones, Rinsed, and more.

Yes, Curry Lentils with an Egg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Lentils with an Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions