Lentils with Fried Eggs
Ingredients
- 3 tablespoons unsalted butter
- 4 large shallots, finely chopped
- 3 stalks celery, finely chopped
- 3 sprigs thyme
- Kosher salt
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sugar
- One 14-ounce can diced fire-roasted tomatoes
- One 15-ounce can brown lentils, drained
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 4 large eggs
- Pocketless pita, for serving (optional)
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