Spice up your Mothers Day Sunday brunch with a live DJ set with Claude Money of Soulelujah on Instagram Live. You bring the eggs, we’ll bring the beats.
Red Lentils Topped with an Egg
Ingredients
- 1 onion, diced
- 1 tbsp olive oil
- 1 cup split red lentils , uncooked (or use any lentils you like)
- 1 cup vegetable stock or water
- 15 oz can fire-roasted diced tomatoes (add some smoked paprika if you don’t have fire-roasted tomatoes)
- ¼ cup parsley leaves , finely diced
- salt and pepper to taste
- eggs
Method
Heat the olive oil and onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover and allow to simmer for about 10 minutes on low. Remove from heat and stir in salt, pepper, and parsley leaves. Top with your favorite type of egg. We recommend poached.
Share your kitchen creations with #ICAbrunchjams