Savoury Oats & Lentils

Directions

1. Add lentils to a medium saucepan and cover with 3 cups (750 mL) cold water. Bring to a boil, cover, and cook over medium heat for 8 minutes. Stir in oats, thyme, salt, red pepper flakes, and an additional 1 1/ 2 cups (375 mL) cold water. Continue cooking over medium-high heat until the oats are tender and have thickened, about 7-9 minutes. Stir in additional water if the oats are too thick.
2. While the oats and lentils cook, heat oil in a medium skillet over medium-high heat. Add diced onion and cook for about 5 minutes, until softened. Stir in garlic and mushrooms and cook until the mushrooms are golden and have released their liquid, about 5 minutes. Season to taste with salt and pepper.
3. Stir half of the shredded cheese and half of the green onion into the lentil mixture and season to taste with salt and pepper.
4. Melt butter in a large skillet and cook eggs to preferred doneness.
5. Divide lentil mixture into four bowls and top with the garlic mushrooms, fried egg, remaining cheese, green onion, arugula, and a pinch of paprika.