Hearty Lentil & Vegetable Skillet with Soft-Set Eggs

• •1 tablespoon olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •2 carrots, diced
• •1 cup brown or green lentils, rinsed
• •4 cups vegetable broth
• •1 teaspoon dried thyme
• •Salt and black pepper to taste
• •1 cup fresh spinach or kale, chopped
• •3 large eggs, whisked
• •2 tablespoons fresh parsley, chopped (for garnish, optional)

1. 1Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. 2Add minced garlic, diced bell pepper, and carrots. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
3. 3Stir in the rinsed lentils, vegetable broth, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
4. 4Once lentils are tender, season with salt and pepper. Stir in the chopped spinach or kale and cook until wilted, about 2-3 minutes.
5. 5Make a few small wells in the mixture. Pour the whisked eggs evenly over the surface, or into the wells. Gently stir the eggs into the hot mixture for 1-2 minutes, just until they are softly set and integrated throughout the dish. Be careful not to overcook them.
6. 6Remove from heat. Garnish with fresh parsley if desired, and serve warm.

Eggs are one of nature's most versatile ingredients, capable of binding, leavening, enriching, and even clarifying various dishes, proving their value beyond just breakfast.