Indian Red Lentils with Rice & Hard-Boiled Eggs

This easy veggie dinner, from our September 2014 Meal Plan, is hearty and satisfying.
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Indian Red Lentils with Rice and Hard boiled Eggs Recipe

Indian Red Lentils with Rice and Hard boiled Eggs Recipe

TIP: If following our Two-Week Meal Plan, only 5 eggs need to be hardboiled as 1 serving will be eaten without an egg. To store leftovers for use in Meal Plan recipes, divide 4 1⁄2 cups Indian Red Lentils among 3 freezer-safe containers and 1⁄2 cup rice among 2 freezer-safe containers. Reserve for use when called for.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1⁄2 cup brown rice, rinsed
  • 2 tsp safflower or olive oil
  • 2 cups chopped yellow onion
  • 4 cloves garlic, minced
  • 3 tbsp seeded and minced jalapeño chile pepper
  • 3 tbsp peeled and minced fresh ginger
  • 16 oz red lentils, rinsed
  • 1⁄2 cup chopped fresh cilantro leaves, divided, plus additional for garnish
  • 2 tbsp cumin seeds, toasted (TIP: Substitute with 1 tbsp curry powder.)
  • 1⁄2 tsp coarse sea salt
  • 6 eggs, hardboiled, peeled and sliced (TIP: If not using all
  • 6 servings at once, rinse eggs in cold water and refrigerate, with shell on, for up to 7 days.)
  • 1 vine tomato, seeded and diced

Preparation

  1. Cook rice according to package directions.
  2. Meanwhile, prepare lentils: In a large pot, heat oil on medium. Add onion and sauté, stirring often, until softened, about 2 minutes. Add garlic, jalapeño and ginger and sauté for 1 to 2 more minutes, until fragrant. Stir in lentils, 1⁄4 cup cilantro, cumin seeds, salt and 4 cups water. Bring to a boil, then reduce heat to low, cover and simmer until water is absorbed and lentils are softened, stirring occasionally, about 20 minutes. Stir in 1⁄4 cup cilantro.
  3. Divide rice, lentil mixture, eggs and tomato among serving bowls. Garnish with additional cilantro.

Nutrition Information

  • Serving Size: 1 1/2 cup red lentils, 1/4 cup cooked rice, 1 tbsp chopped tomato
  • Calories: 442
  • Carbohydrate Content: 64 g
  • Cholesterol Content: 187 mg
  • Fat Content: 8 g
  • Fiber Content: 65 g
  • Protein Content: 28 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 211 mg
  • Sugar Content: 75 g
  • Trans Fat Content: 2 g
  • Unsaturated Fat Content: 3 g