Egg and Lentil Curry

    50 min

    Effortless to prepare using a great storecupboard standby – ready-cooked Puy lentils – this hearty medium-hot curry is a speedy way to feed a hungry family. Delicious with warmed naan and a grated carrot salad. Delicious!

    12 people made this

    Serves: 4 

    • 6 eggs
    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 4 garlic cloves, crushed
    • 5cm piece fresh root ginger, peeled and grated
    • 2 beefsteak or other large tomatoes, roughly chopped
    • 1 tbsp garam masala
    • 1/4 tsp crushed chilli flakes, or to taste
    • 2 x 250g vacuum packs or 2 x 400g cans Puy lentils, drained
    • 4 tbsp vegetable stock or water

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Hard-boil the eggs: Add the eggs to a pan of boiling water and cook for 10 minutes. Drain the eggs, put them into a bowl of cold water to cool, and set aside.
    2. Cook the sauce: While the eggs are boiling, heat the oil in a heavy pan and add the onion. Cover and cook over a low heat for 4 minutes or until softened but not browned. Stir in the garlic and ginger, and cook for 1 minute, then stir in the tomatoes and the spices. Cook gently, covered, for a further 5 minutes.
    3. Add the lentils. Stir in the drained lentils and the stock or water, and cook gently for 5 minutes more. While the lentils are cooking, peel and halve the eggs.
    4. Season the lentils. Spoon into a serving bowl and arrange the eggs on top.


    For tomatoes, use 250g ready-prepared baby leaf spinach or sliced mushrooms.


    Chop a large bunch of fresh coriander and stir into the lentils just before serving, if you like.

    …another idea

    Egg and vegetable curry Hard-boil the eggs, and prepare the vegetable mixture as for the basic recipe, but at step 3 replace the lentils with the florets from 1/2 cauliflower, 1 diced aubergine and 100g prepared green beans, halved, or okra, plus 100ml vegetable stock or water, or enough to moisten the mixture and prevent it from sticking. Cover the pan and cook gently, stirring occasionally, for 15 minutes or until the vegetables are just tender. Spoon into a serving dish, then dollop with 4 tbsp Greek-style yoghurt before adding the eggs at step 4. (A pack of frozen mixed vegetables can be used for this curry, if you like.)

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    Reviews in English (4)


    Used different ingredients. Because I didn't have pre-cooked lentils, I used dried lentils and cooked them. I added about 1/2 tsp of salt and for a little kick I added 1/2 tsp chilli powder and cayenne pepper. I also sliced rather than quartered the egg as it looks nicer.  -  27 Apr 2009


    This is a dish which will stand all forms of modification. I can remember cooking this back in 1980. I added Cumin, Coriander, Garam Masala and red chilli for the spices (to taste) and added diced carrots, peas and tinned tomatoes for the sauce. I used a whole pack of dried lentils and also milk and red wine. Really the proportions are to your taste. I seldom use salt in sauces, preferring to add to the finished meal later. Cooking the lentils in the sauce adds time to making this dish but also integrates the flavours. Eat with warmed Tortillas if you don't have Naan. Throw it in the pan, taste regularly and don't be afraid  -  05 Jan 2017


    I did this for us last night. It was really nice with some naans. I actually put more stock in than suggested and then reduced it down.  -  09 Jan 2010