Green Lentil Shakshuka Bowl

Directions

1. Preheat oven to 350°F (180°C).
2. Place cilantro, parsley, kale, garlic, salt, water, oil, lime juice, and ¼ lb (125 g) lentils into a food processor and pulse until a smooth pesto-like consistency is reached.
3. Fold the remaining lentils into the sauce.
4. In a large hotel pan over medium heat, add the sauce and sauté with the vegetable stock for 2 minutes to warm through and mellow out the garlic.
5. When sauce is hot throughout, reduce heat to low and crack eggs into the pan, leaving space between each. Cover pan with foil and place in oven for 10 minutes.
6. Check doneness of the eggs. When ready to serve, serve a scoop of sauce and one egg over ½ cup (125 mL) serving of farro and garnish with 1 1/2 oz (45 g) of Cotija cheese.