Egyptian Spiced Lentil and Egg Scramble

Combine the rinsed red lentils and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are tender and most of the water has been absorbed. Drain any excess water.

While the lentils are cooking, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the finely chopped onion to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the minced garlic, ground cumin, turmeric powder, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.

Add the cooked lentils to the skillet with the onion and spices. Stir well to combine and heat through for 2-3 minutes.

In a separate bowl, whisk the 6 large eggs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Pour the whisked eggs over the lentil mixture in the skillet. Cook, stirring gently, for 3-5 minutes, until the eggs are set but still moist.

Remove from heat and garnish with 2 tablespoons of fresh chopped parsley before serving.