Turkish Menemen with Lentils & Herb-Toasted Whole Grain Bread

Ingredients

• 4 whole large eggs, room temperature
• 1/3 cup red lentils, dried, rinsed
• 1 medium red bell pepper, diced into 1/2-inch cubes
• 1/2 medium zucchini, diced small
• 1/2 medium yellow onion, finely diced
• 2 whole garlic cloves, minced
• 3 tablespoons extra virgin olive oil, divided for cooking and finishing
• 2 slices whole grain bread, thick-cut, such as spelt or sprouted grain
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin
• 2/3 cup vegetable broth, low-sodium
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon zest, fresh

Instructions

1. 1

   In a small saucepan, bring vegetable broth to a boil. Add rinsed red lentils, reduce heat to low, and simmer for 8-10 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set aside.

2. 2

   While lentils cook, heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add diced onion and cook for 2 minutes until softened.