eat. shop. love. nyc.


Curried lentils with fried egg
March 15, 2011, 9:45 am
Filed under: Cook | Tags: , , , , ,

I had breakfast at the Breslin one morning last year and decided to go with the curried lentils served with a poached egg, some mesclun, and a toast. The toast was vicious – like they had taken too-stale bread and attempted to revive it – but the combination of curried lentils and egg remains a favorite for me, and it’s so easy to make at home!

Ingredients (makes 4 quarts):

  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 1 14-oz. can diced tomatoes or 2-3 fresh tomatoes, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 5 cups water or vegetable broth – I used 5 cups of water plus 5 Maggi veggie bouillon cubes
  • 1 1/2 cups whole lentils
  • 1 tablespoon of soybean or other oil
  • 1/2 tablespoon of cumin – I used a mix of cumin seeds and ground cumin
  • 1/2 tablespoon of madras curry powder
  • 1/3 tablespoon of coriander powder
  • 1/3 tablespoon of turmeric powder
  • 1/3 tablespoon of paprika
  • 1/8 tablespoon of garam masala
  • Salt and pepper to taste

Directions:

  1. Heat oil in a frying pan and add the onions and garlic. Sautee over medium heat for 3-5 minutes, until onions become translucent.
  2. Add all of the spices (cumin, curry, coriander, turmeric, paprika, garam masala) to the sauteed onions and garlic. If you’re missing any of the last three, it’s not a big deal. Just add more cumin, coriander, and curry powder to compensate.
  3. Throw all of the remaining ingredients and sauteed onions and garlic in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.
  4. The curried lentils should have some soup, but will be very thick. I like to cook it down until most of the water has evaporated and you get a sort of gruel-like texture, but you don’t necessarily need to let it go that long.
  5. Fry an egg, sunny side up, and salt lightly. Serve curried lentils in a bowl, and top with the fried egg. Dust with paprika if desired. If you’re not allergic to carbs, a side of toast is a nice addition.
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