RED LENTILS
WITH TURMERIC AND EGG

Add 1 tbsp. olive oils and black mustard seeds to a saucepan. Fry for 1 minute, until the mustard starts to "burst" and "shoot". Add chopped onion and sliced garlic. Cook for 5-7 minutes until the onions are transparent.

Add turmeric and ginger. Fry until the aroma is revealed.

Add sun-dried tomatoes.

Rinse lentils under running water. Add lentils to a saucepan with the rest of the ingredients, add water. Bring to boiling. Reduce heat to medium or low heat (light simmer), season with BUSOLS TUSCAN FUSION SALT and cook for about 20 minutes.

Remove from heat, cover and let it brew for 5-10 minutes.

Serve with boiled egg or soft-boiled egg.
Sprinkle with chopped green onions and parsley leaves.
Drizzle with olive oil and season with smoked paprika.

Season the egg with BUSOLS TUSCAN FUSION SALT and chili flakes.

Recipe from Emir Kurtlushaev for the online culinary magazine Striped Apron.