Lentil and egg curry: Aunt Margaret

Lentil and Egg Curry

2 cups cooked lentils drained

1 large onion chopped

3 tbls butter

salt to taste

1-2 tbls curry powder

1/2 cup lentil liquid or chicken stock

2 cups sour cream
6 boiled eggs

Brown the onions in the butter, add curry powder and lentils. Cook for 10 mins stirrring frequently add the liquid or stock and simmer until most of  the moisture is gone. Add sour cream 1 cup at a time. Quater boiled eggs and fold into lentils.  Serve with rice and curry condiments, chopped peanuts, tomatoes,  and chutney.

Caroline for Aunt Margaret