Quick Spiced Red Lentil & Poached Egg Coconut Curry
By @chef1
A warming, protein-rich autumn snack adapted for a 30-minute window. This recipe maintains the creamy comfort of red lentils while incorporating eggs for a quick protein boost, perfect for a medium-energy afternoon.
Recipe Rating
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Ingredients
- ●1/2 cup Red lentils, rinsed
- ●2 Eggs (large)
- ●1 cup Coconut milk
- ●1 cup Vegetable broth or water
- ●2 cups Fresh spinach
- ●1 tsp Ginger, grated
- ●1 tbsp Red curry paste or curry powder
- ●1 tbsp Lime juice
- ●1 tsp Cooking oil
Instructions
- 1Heat oil in a medium saucepan over medium heat; sauté the grated ginger and curry paste for 1 minute until fragrant.
- 2Add the rinsed red lentils, coconut milk, and broth to the pan. Stir well and bring to a gentle simmer.
- 3Cook for 12-15 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- 4Reduce heat to low. Using a spoon, make two small wells in the lentil mixture and gently crack an egg into each well.
- 5Cover the pan and poach the eggs for 4-6 minutes, or until the whites are set but yolks are still runny (adjust time for desired firmness).
- 6Gently fold in the fresh spinach around the eggs until just wilted.
- 7Remove from heat, drizzle with lime juice, and serve immediately in bowls.
Recipe details
- Category
- Snack
- Preparation
- 34 minutes
- Cooking
- 30 minutes
Estimated total: 64 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare ingredients: 10 min planning allowance (vegetable_prep)
- Preheat pan with oil: 3 min planning allowance (pan_preheat)
- Add lentils, coconut milk, broth, and stir: 3 min planning allowance (mix)
- Bring mixture to a simmer: 10 min planning allowance (boil_heat)
- Reduce heat and make wells: 2 min planning allowance (transfer)
- Crack eggs into wells: 5 min planning allowance (assemble)
- Cover pan: 2 min planning allowance (transfer)
- Fold in spinach: 3 min planning allowance (mix)
- Remove from heat: 2 min planning allowance (transfer)
- Drizzle with lime juice: 2 min planning allowance (garnish)
- Serve immediately: 2 min planning allowance (transfer)
- Red lentils, rinsed: USDA cup portion weight
- Eggs (large): USDA large portion weight
- Coconut milk: USDA cup portion weight
- Assumed raw coconut milk.
- Vegetable broth or water: USDA cup portion weight
- Assumed generic vegetable broth.
- Fresh spinach: USDA cup portion weight
- Ginger, grated: USDA tsp portion weight
- Red curry paste or curry powder: USDA tbsp portion weight
- Substituted red curry paste with curry powder as per recipe alternative.
- Lime juice: USDA fl oz portion weight
- Assumed raw lime juice.
- Cooking oil: USDA tsp portion weight
- Assumed olive oil for generic cooking oil.
- Red lentils, rinsed: 96 g · USDA reference 174284
- Eggs (large): 100 g · USDA reference 171287
- Coconut milk: 240 g · USDA reference 170172
- Vegetable broth or water: 221 g · USDA reference 171583
- Fresh spinach: 60 g · USDA reference 168462
- Ginger, grated: 2 g · USDA reference 169231
- Red curry paste or curry powder: 6.3 g · USDA reference 170924
- Lime juice: 15.4 g · USDA reference 168156
- Cooking oil: 4.5 g · USDA reference 171413
red lentils · coconut milk · poached eggs · spinach
Estimated nutrition per serving
565 calories · 22.1 g protein · 42 g carbohydrate · 37.3 g fat · 10.2 g fiber · 445 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: