Cook Well, Eat Well

Kale, Green Lentils and Rice Bowl topped with Fried Egg

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Serves 4



2 teaspoons oil  

1 onion, ends and papery skin removed then finely chopped  

1 red capsicum, remove core and seeds and dice the flesh  

200g (1 cup) corn kernels 

1 bunch kale, remove stalk (vein) and discard, slice leaves 

400g can brown lentils, drain liquid and rinse with water 

3 cups cooked brown rice  

4 eggs 



  1. Heat oil in a large wok or frying pan over a high heat, add onion and cook for 2- 3 minutes. 
  2. Add the capsicum, corn and kale and cook for another 2 minutes. 
  3. Add the lentils and rice, toss together until combined and rice and lentils are heated through. 
  4. In a non-stick frying pan over a medium-high heat, add a small amount of oil and fry the eggs until cooked how you like them. 
  5. Spoon the rice onto a bowl or plate and top with the egg 


Tip: Turn up the heat on this one by adding some sambel oelek, grated ginger and garlic and a dash of tamari soy sauce.