Red Lentil and Egg Curry

Red Lentil and Egg Curry


375 grams Red Lentils

16 hardboiled eggs

2 onions

Olive oil

1 Tablespoon Curry Powder (more if you like it hot)

1/2 teaspoon cayenne pepper

1/2 Cup white flour

2-3 teaspoons salt (add to taste)



Simmer Lentils in plenty of water for 20 mins or until tender.

Chop onions and stir fry them in oil for 2 minutes.

Add curry powder and cayenne pepper and stir fry another 2 minutes.

Add flour and cook until flour goes frothy. More oil may be needed if mixture is too dry for flour to cook without burning.

Add water to pan and stir into mixture to make a stiff gravy. I use any excess water from the red lentils first.

Add Red Lentils. Heat and stir. More water may be needed to get mixture to the desired thickness.

Add enough salt to make it tasty.

Roughly chop eggs and add to mixture. Heat gently until hot through.



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