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It’s not pretty but it sure was tasty!

I had a long day at work the other day and didn’t make it home until after 8. My amazing rooms had cooked up this delicious dinner for us! It was filling and tasty and healthy enough to not even feel guilty about getting seconds. There’s some chance it could have benefited from a few extra veggies, but trust me, I wasn’t complaining. Plus, Rooms always stays very true to recipes, she’s not a big fan of straying from the original when she’s cooking.

I think next time we make this I’ll try throwing in bell pepper (surprise, surprise), garlic, and probably some diced greens (maybe kale). You know how much I love one pot meals!

Curried Lentils and Eggs (Easy Dinners Vegetarian)

1 medium chopped onion

3 tsp curry powder

2 Tbs olive oil

1 c brown rice

3 c broth (we used chicken, the cookbook suggests vegetable)

½ c dry lentils

1 Tbs olive oil

3 eggs

¼ c soy sour cream

¼ tsp ground nutmeg

½ tsp ground black pepper

¼ c chopped cilantro

 

Sauté onions and curry powder in a large sauce pan with 2 Tbs olive oil until onions are tender. Add rice and cook for another 3 minutes. Add broth and lentils and bring it to a boil. Reduce heat and simmer covered for 20 to 25 minutes, or until lentils are tender.

While that cooks, pour 1 Tbs oil into a wok and heat over medium heat. Beat eggs and pour into the hot wok, tilting the wok until the eggs form a thin sheet. Allow to cook without stirring until eggs have completely set. Slid onto a cutting board and cut into ¾ in strips.

In a small bowl combine sour cream, nutmeg, and black pepper. Stir it into the rice mixture. Serve, top with the eggs, and sprinkle with cilantro.

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