Red Lentil Curry with Eggs

HEARTY RED LENTIL CURRY WITH EGGS

BY: GILEAN WATTS & THE CANADIAN LIVING TEST KITCHEN

Image by: Hearty Red Lentil Curry with Eggs IMAGE  Author: Canadian LivingPortion size

• Credits :Canadian Living Magazine: March 2016

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 large sweet potato (about 350 g) peeled and diced
• 4 cups bite-size cauliflower florets (about half head)
• 2 cloves garlic finely grated or pressed
• 1 tablespoon curry powder
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon each ground cumin and tumeric
• 3 cups sodium-reduced vegetable broth
• 1 cup dried red lentils rinsed
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 4 eggs
• 2 tablespoons chopped fresh cilantro

METHOD

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.

Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.

Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.

Lentils Curried with Rhubarb and Potatoes

I found the recipe in English with ingredient amounts. 

Thank to:  http://www.rhubarbinfo.com/stuff

Ingredients:

1 cup dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut

Procedure:

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.