Lentils Potato curry with eggs

Name: Lentils Potato curry with eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Dish lenses; 600 g Potatoes; 250 g Carrots; 1 Onion; 1 red chilli pepper; 1 TABLESPOON Butter or margarine; 3-4 Tsp Curry; 1/2 l Vegetable broth (instant); 4 Eggs; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 7-10 Tbsp fresh cilantro

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Dish lenses
600 g Potatoes
250 g Carrots
1 Onion
1 red chilli pepper
1 TABLESPOON Butter or margarine
3-4 Tsp Curry
1/2 l Vegetable broth (instant)
4 Eggs
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
7-10 Tbsp fresh cilantro

Directions

1
Cook the lentils in boiling water for about 30 minutes, drain. In the meantime, peel, wash and dice the potatoes. Peel and wash carrots, cut them in half lengthwise and cut them into diagonal pieces.
2
Peel and finely chop the onion. Remove the seeds from the chilli and chop finely. Heat the fat in a pot, fry the onion and chilli in it. Sprinkle with curry and sweat. Add potatoes and carrots, pour on broth, bring to the boil and cook for about 20 minutes.
3
Boil eggs in water for about 9 minutes until hard. Drain and quench. Add lentils and cream to the curry and bring to the boil. Season with salt, pepper and coriander. Peel and halve the eggs. Arrange lentil curry in a bowl and put the eggs on top.
4
Serve garnished with fresh coriander.