Hearty Root Vegetable & Lentil Skillet with Swirled Eggs

• •1 tablespoon olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •2 medium carrots, peeled and diced
• •1 medium sweet potato (or regular potato), peeled and diced
• •1/2 cup brown or green lentils, rinsed
• •3 cups vegetable broth
• •1 teaspoon dried thyme
• •1/2 teaspoon dried rosemary
• •1 cup chopped kale or spinach
• •3 large eggs
• •1/4 cup grated Parmesan cheese (optional)
• •Salt and freshly ground black pepper to taste
• •Fresh parsley, chopped, for garnish (optional)

1. 1Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. 2Stir in the minced garlic, diced carrots, and sweet potato. Cook for another 3-5 minutes, stirring occasionally.
3. 3Add the rinsed lentils, vegetable broth, dried thyme, and rosemary to the skillet. Bring to a simmer, then reduce heat, cover, and let it cook for 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
4. 4Once tender, stir in the chopped kale or spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5. 5Make three small wells in the vegetable and lentil mixture. Gently crack one egg into each well. If you like, sprinkle the grated Parmesan cheese over the dish.
6. 6Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still a bit runny (or cooked to your preference).
7. 7Remove from heat, garnish with fresh parsley if desired, and serve directly from the skillet.

Lentils are a powerhouse of plant-based protein and fiber, making them a fantastic base for a satisfying meal.