Egg and Lentil Curry With Hard-Boiled Eggs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 6 large eggs
• 2 tbsp neutral oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes
• 1 cup (200 g) red lentils, rinsed
• 3 cups (720 ml) low-sodium vegetable broth or water
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp garam masala
• 1 1/4 tsp kosher salt, plus more to taste
• 1 tbsp lemon juice
• 1/4 cup chopped cilantro (optional)
• Plain yogurt and cooked rice or naan, for serving (optional)

Do This

• 1. Hard-boil 6 eggs (covered, off-heat 10 minutes), then peel.
• 2. Sauté onion in oil 8 minutes; add garlic and ginger 1 minute.
• 3. Stir in spices and tomato paste 30 seconds; add tomatoes.
• 4. Add red lentils + broth; simmer covered 18–22 minutes until creamy.
• 5. Mash for a smooth sauce; adjust thickness with 1/4–1/2 cup water if needed.
• 6. Add peeled eggs (whole or halved) and simmer gently 6–8 minutes.
• 7. Finish with garam masala + lemon; serve with rice/naan and yogurt.

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Why You’ll Love This Recipe

• Hearty but approachable: creamy lentils make a satisfying sauce without heavy cream.
• Mildly spiced: warm, fragrant spices with gentle heat you can easily adjust.
• Weeknight-friendly: pantry staples, one main pot, and ready in under an hour.
• Meal-prep winner: the flavor improves overnight and reheats beautifully.

Grocery List

• Produce: 1 medium yellow onion, garlic, fresh ginger, 1 lemon, cilantro (optional)
• Dairy: plain yogurt (optional, for serving)
• Pantry: red lentils, neutral oil, tomato paste, 1 can diced tomatoes (14.5 oz / 411 g), low-sodium vegetable broth (or water), ground cumin, ground coriander, turmeric, smoked paprika, garam masala, kosher salt, black pepper (optional)

Full Ingredients

Eggs

• 6 large eggs
• Cold water, for boiling

Lentil Curry Base

• 2 tbsp neutral oil (such as canola, avocado, or grapeseed)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups / 225 g)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp fresh ginger, grated (about 1 tbsp)
• 1 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes, with juices
• 1 cup (200 g) red lentils, rinsed and drained
• 3 cups (720 ml) low-sodium vegetable broth or water

Spices and Seasoning (Mildly Spiced)

• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp smoked paprika (or sweet paprika)
• 1/4 tsp black pepper
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp garam masala (stir in at the end)

To Finish and Serve

• 1 tbsp lemon juice
• 1/4 cup chopped cilantro (optional)
• Cooked basmati rice or warm naan, for serving (optional)
• Plain yogurt, for serving (optional)

Step-by-Step Instructions

Step 1: Hard-boil the eggs

Place the 6 eggs in a medium saucepan in a single layer. Add cold water until the eggs are covered by at least 1 inch (2.5 cm). Bring to a full boil over high heat.

As soon as it reaches a boil, cover the pot, turn the heat off, and let the eggs sit for 10 minutes. Drain and transfer eggs to a bowl of cold water for 5 minutes to cool. Peel and set aside.

Step 2: Build the onion, garlic, and ginger base

In a large pot or deep skillet (at least 4 quarts), heat 2 tbsp neutral oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 8 minutes, until softened and turning golden at the edges.

Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.

Step 3: Bloom the spices and deepen the tomato flavor

Add the following directly to the pot: 1 1/2 tsp cumin, 1 1/2 tsp coriander, 1 tsp turmeric, 1 tsp smoked paprika, and 1/4 tsp black pepper. Stir for 30 seconds to bloom the spices (this helps them taste warmer and more rounded).

Stir in 1 tbsp tomato paste and cook for 1 minute to caramelize slightly. Add the can of diced tomatoes (with juices) and stir, scraping up any browned bits from the bottom of the pot.

Step 4: Simmer the lentils into a creamy sauce

Add the rinsed 1 cup (200 g) red lentils, 3 cups (720 ml) broth (or water), and 1 1/4 tsp kosher salt. Stir well.

Bring to a gentle boil over medium-high heat, then reduce to a steady low simmer. Cover and cook for 18–22 minutes, stirring every 5 minutes, until the lentils are very soft and the curry looks thick and creamy.

Step 5: Adjust the texture (smooth and spoonable)

For a classic, cozy texture, use a potato masher to mash the lentils in the pot until the sauce is mostly smooth with a little texture. If you prefer it even smoother, carefully use an immersion blender for 10–15 seconds.

If the curry seems too thick, stir in 1/4 cup (60 ml) hot water at a time (up to 1/2 cup / 120 ml) until it’s thick but spoonable. Taste and adjust salt as needed.

Step 6: Simmer the eggs in the lentil curry

Gently add the peeled hard-boiled eggs to the pot. You can leave them whole for a dramatic presentation, or slice them in half for more sauce contact.

Keep the curry at a very gentle simmer (low heat) for 6–8 minutes, uncovered, so the eggs warm through and pick up flavor. Stir carefully to avoid breaking the eggs.

Step 7: Finish for brightness and serve

Turn off the heat. Stir in 1/2 tsp garam masala and 1 tbsp lemon juice. This late addition keeps the flavor fresh and balanced.

Ladle into bowls and top with chopped cilantro if using. Serve with cooked basmati rice or warm naan. A spoonful of plain yogurt on top is optional but excellent for extra creaminess and a milder finish.

Pro Tips

• Prevent stuck-on lentils: Stir well after adding lentils, then stir every 5 minutes while simmering; red lentils can settle as they soften.
• Keep it mild (but flavorful): Skip fresh chilies and lean on cumin, coriander, and paprika for warmth without heat. If you want a gentle kick, add 1/8 tsp cayenne.
• Better egg texture: Cool eggs in cold water for the full 5 minutes so they peel cleanly and don’t develop a gray ring.
• Make it restaurant-style: Score the peeled eggs with 2–3 shallow slits (don’t cut all the way through) so a little sauce flavors the outside.
• Control thickness: The curry thickens as it sits; loosen with 1–3 tbsp water while reheating.

Variations

• Creamier curry: Replace 1/2 cup (120 ml) of the broth with 1/2 cup (120 ml) canned coconut milk and reduce salt to taste (some brands are naturally sweeter).
• Add greens: Stir in 3 cups (90 g) baby spinach during the last 2 minutes of simmering, just until wilted.
• Different lentils: Use 1 cup (190 g) brown or green lentils instead of red, but increase simmer time to 30–35 minutes (they won’t break down as creamy).

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat until steaming hot, adding 1–3 tbsp water if needed to loosen the sauce. You can also microwave covered in 60-second bursts, stirring between bursts.

For make-ahead, hard-boil and peel the eggs up to 3 days in advance, and cook the lentil curry base up to 2 days ahead. Add the eggs during reheating and simmer 6–8 minutes before serving. The curry base freezes well for up to 2 months; thaw overnight in the fridge and reheat gently. (Eggs can become slightly rubbery after freezing, so freeze the sauce without the eggs when possible.)

Nutrition (per serving)

Approximate (without rice/naan, without yogurt): 420 calories, 23 g protein, 16 g fat, 45 g carbohydrates, 12 g fiber, 780 mg sodium.