The oven has become my favorite way of making food. You can just throw some veggies and chickpeas in and then go about your day, come back, and have dinner ready with minimal effort. So, when I was craving something more substantial for lunch, baking seemed like the way to go.
Enter the perfect combination of spices, veggies, lentils, and eggs. The lentils give the sauce substance while the kale adds texture. Finish it off with the right mix of spices and eggs and you’ve got the perfect brunch (or, in my case, lunch)! The great thing about this recipe is that you can swap out ingredients based on what you have in your pantry or what you’re in the mood for (There’s a list of possible substitutions below).
¼ cup water and ½ cube bouillon = ¼ cup vegetable or chicken broth
1 can of lentils = ½ cup dried lentils (in this case, either cook the lentils before using them or add ½ cup of water or broth and cook until lentils are tender)
Kale = use spinach instead