Lentil Curry with a Sunny Side Up Egg


  • 1 1/2 cups red lentils
  • 2 13.5 oz cans light coconut milk
  • 1 cup broth (chicken or veggie both work)
  • 1 teaspoon coconut oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoons turmeric
  • 3/4 teaspoons cardamom
  • 3/4 teaspoons onion powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ginger
  • 9 eggs
  • 4 1/2 teaspoons butter (to cook the eggs in)
  • Cilantro (optional topping)


  1. Heat your coconut oil in large pot (a dutch oven works great here) over medium – medium high heat
  2. When hot, add your onion and garlic and saute until soft
  3. While that is cooking, combine all your spices into a small bowl
  4. Add your lentils to the onion and garlic + your spice blend. Season liberally with salt and pepper and stir to combine. Let this toast, stirring often, for a few minutes
  5. Add your coconut milk and broth. Bring to a simmer and simmer, partially covered with the lid to your pot, for 25 minutes
  6. Season to taste with salt and pepper
  7. When you’re ready to serve, make your sunny side up eggs. In a large saute pan over medium – medium high heat, add a little butter (I did 1/2 teaspoon per egg). When hot, crack your eggs into the pan, season lightly with salt and pepper, and place the lid on the saute pan so the steam cooks the top of the eggs. When the white is set but the yolk is still runny, you’re done! You’ll need to cook these in batches. I can make three at a time in my pan, but it depends on the size you’re using!
  8. Serve the curry over rice or cauliflower rice, top with a sunny side up egg, and sprinkle on some cilantro!


This recipe is 3 Freestyle SmartPoints per serving! This includes the curry + the fried egg, not the rice (I used cauliflower rice so it was free).