Lentils for Stagflation

Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender 45 to 50 minutes.

Meanwhile heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water bouillon cube and lentils. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until the lentils are nearly tender about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon and crack a whole egg into each indentation. Recover and continue cooking until the eggs have cooked to your desired degree of doneness about 5 minutes for medium-well. Serve over the brown rice.