3 tbsp olive oil
1/2 cup onion, chopped (can also use bunching onion)
1/2 cup diced carrot
1/3 cup diced celery
1/2 cup sweet potato, finely chopped
3/4 cup lentils
2 cups vegetable stock or water
1 cups arugula
1 cup braising mix, chopped
salt and pepper to taste
Heat 2 tbsps olive oil in large pot over medium heat.
Stir in onions, carrots, celery, and sweet potato. Cook until softened, 7-10 minutes. (If using bunching onions, wait until step 4, and add the onions in alongside the greens)
Add lentils, stock/water, and a pinch of salt, and let simmer until lentils are tender, about 20-30 minutes.
Stir in arugula and braising mix and season with salt and pepper. Turn heat off and let greens wilt lightly in the pot.
In a separate pan, heat 1 tbsp oil and crack in eggs. Season with salt and pepper, and cook until eggs are lightly set.
Serve lentil mixture with a fried egg on top.
(Picture and recipe adapted from: www.prevention.com/food-nutrition/recipes/a20523962/eggs-with-braised-lentils-and-greens/)