Step 1

First, cook farro or grain of your choice (follow package instructions) and lentil. In general, 1 cup lentils or grains needs 2 cups of water. Bring water and lentil/grains to a boil, then cover a simmer over low heat until soft, about 20 minutes.

Step 2

While lentils and farro is cooking, heat olive oil over medium heat in large pot or dutch oven. Add sliced onions, cooking 3-5 minutes or until beginning to soften. Stir in lentils and then add cumin, curry powder, paprika, turmeric and sun dried tomatoes. Cook 1-2 minutes more, then reduce heat to low to keep hot until grain is finished.

Step 3

Once grain is done cooking and strained of excess water, stir in with lentils and add arugula or other leaf vegetable.

Step 4

Remove from heat and scoop lentil and farro mixture into bowls.

Step 5

Heat butter in small pan over medium heat. Add egg and heat until white is fully cooked but yolk is running (about 5 minutes).

Step 6

Top lentils with fried egg and 1 tbsp harissa sauce.