Indian Red Lentils with Rice & Hard-Boiled Eggs

This easy veggie dinner, from our September 2014 Meal Plan, is hearty and satisfying.
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


  • 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


  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: 6.5 g
  • Protein Content: 28 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 211 mg
  • Sugar Content: 7.5 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g