Sunday Brunch Jams: Claude Money

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.