Egg and Lentil Dahl

Red lentil dahl curry topped with eggs
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.2 (23 votes)
89 Collected
Prep:  10 minutes
Cook:  20 minutes
Serves:  4
This Indian curry of red lentil dahl with coconut milk is made even better when topped with soft boiled eggs. A quick and healthy vegetarian curry dinner idea.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Egg and Lentil Dahl
  1. Place lentils, onion, ginger, garlic, curry powder, chilli and stock in a large saucepan. Bring to the boil over high heat. Reduce heat to medium. Simmer, covered, for 12-15 minutes or until lentils are tender, adding beans for the last 2 minutes of cooking time
  2. Meanwhile, bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled eggs. Drain and stand in cold water. Peel and halve
  3. Remove and discard chilli. Stir in lime juice, coconut cream, kale and spinach mix and half the coriander. Top dahl with remaining coriander and eggs. Serve with lime wedges and warmed chapati or naan bread

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.