Sour cream lentil and egg curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 1 | large | Onion; chopped |
| 3 | tablespoons | Butter |
| Salt to taste | ||
| 1 | tablespoon | Curry powder; up to 2 |
| ½ | cup | Hot water |
| 2 | cups | Sour cream |
| 6 | Hard-cooked eggs; quartered | |
Directions
Soak lentils in water overnight.
In a 2½ quart saucepan, brown the onions in the butter.
Add the salt, curry powder, and drained lentils. Cook for 10 minutes, stirring frequently.
Add hot water and simmer until the water has been absorbed. Add some of the sour cream.
Simmer gently until the lentils are as soft as mashed potatoes.
Beat in the remainder of the sour cream.
Fold in hard-cooked eggs.
Serve over rice with condiments such as chopped peanuts, grated coconut, chutney, chopped tomato, and raisins.
Makes 4 to 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by "Barb at PK <abprice@...>" <abprice@...> on Apr 14, 1998