Red Lentil Stew with Mixed Vegetables and Egg

Rinse the red lentils thoroughly. (You got this!)

Put the lentils in a saucepan, cover with water, and add the bay leaf. Easy peasy!

Dice the carrot and parsley root, then add to the lentils. You're doing great!

Cook until tender, about 20 minutes.

Make hard-boiled or soft-boiled eggs in a separate pot.

Once the lentils are tender, season with mustard, salt, and a little lemon juice. No need to thicken it separately, the lentils will thicken on their own!

Serve with 2 boiled eggs per person and a slice of whole wheat bread.