INGREDIENTS
•
1 cup brown basmati rice
•
1 cup brown lentils
•
4 1/2 cups vegetable broth
•
3 tablespoons olive oil, divided
•
2 large yellow onions, thinly sliced
•
1 teaspoon ground cumin
•
1/2 cup parsley leaves, finely chopped
•
4 large eggs
•
2 1/2 tablespoons harissa (spicy or mild)
•
1/4 cup pine nuts, toasted