A relaxed and restorative bowl, packed with vitamin-rich braised lentils, veggies, fresh herbs, and wilted spinach. Perfectly fried sunny side up eggs top the bowl with a deliciously runny yolk to stir through the dish. Enjoy with slices of warmed whole grain ciabatta on the side.
Tip: We suggest cooking the eggs sunny-side up, but feel free to cook them to your preference. Ensure to inspect the French lentils and remove any small stones or debris before cooking.
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over high heat. Add onion, fennel, and carrot. Season with salt and pepper to taste, and saute for 2 minutes. Add garlic, tomato paste, spice blend, and red pepper flakes to taste. Cook for 1 minute longer. Add red wine cooking wine and let it reduce by half, then add 2 ½ cups (5 cups for 4 servings) water and French lentils. Bring to a boil, then reduce heat to simmer. Cook uncovered for 20-25 minutes or until tender.
Slice multigrain ciabatta in half and toast until golden in the oven or toaster. Wash and chop parsley and mint. Wash and halve lemon. When ciabatta is toasted to your liking, spread with butter or a drizzle of olive oil to taste.
When lentils are almost finished, heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in another skillet over medium-low heat. Crack eggs into skillet and season to taste with salt and pepper. Gently cook eggs for 3-5 minutes or until the whites are cooked.
Stir tahini, spinach, chopped parsley and mint into lentils until spinach is wilted. Season to taste with salt and pepper, and add a squeeze of lemon juice.
Spoon braised lentils into wide bowls and place fried eggs on top. Serve with ciabatta bread with remaining lemon wedges, if desired. Enjoy!