Lentil Mushroom And Egg Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan and sauté onions until golden brown.
• STEP 2.Add garlic and ginger and cook for another minute.
• STEP 3.Add mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Add lentils, curry powder, turmeric, cumin, and coriander. Stir well to coat the lentils and mushrooms with the spices.
• STEP 5.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the lentils are tender.
• STEP 6.Meanwhile, hard-boil the eggs, peel them, and cut them in half.
• STEP 7.Once the lentils are cooked, add the eggs to the curry and gently stir to combine.
• STEP 8.Simmer for another 5 minutes to allow the flavors to meld together.
• STEP 9.Serve the Lentil Mushroom and Egg Curry hot with rice or naan bread.
• STEP 10.Garnish with fresh cilantro leaves, if desired.

Cooking Tips

• You can use any type of lentils for this recipe, such as green lentils, red lentils, or brown lentils.
• If you prefer a spicier curry, you can add some chili powder or cayenne pepper to the spice mix.
• To make the curry creamier, you can stir in some coconut milk or yogurt at the end of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over medium heat until heated through.
• Serve the Lentil Mushroom and Egg Curry hot with rice or naan bread.