This recipe started life, much differently! We masserate onions and immersion the tomatoes – hubby has a bit of a texture issues – so we change our recipes. You are welcome to just chop your onions and plop the can of tomatoes in!
This is a delightful recipes, easy to make, but a bit more clean up than one would hope from such a quick meal!
1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped tomato
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato (if not immersion blended); sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils (and immersion blended tomatoes); cook 1 minute. Remove from heat.
Fry 1-2 eggs per person in a non stick pan.
Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper.