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Directions

1. In medium saucepan, combine lentils and 2 cups (500 mL) water. Bring to boil over high heat. Reduce heat to medium; simmer 20 minutes, until lentils are falling apart. Add fava beans. Simmer, stirring often, until favas are warm and lentils have disintegrated, about 15 minutes. Mixture should be thick, not soupy. Mash well with potato masher or fork. Stir in a little water if mixture is too dry.
2. Stir in tomato, onion, garlic, 2 tbsp (30 mL) oil, salt, chili flakes, cumin, coriander and black pepper to taste. Simmer, stirring, 5 minutes. Stir in lemon. Taste; adjust seasonings if desired.
3. Divide lentil-bean mixture among 3 shallow serving bowls. Drizzle with more oil, and sprinkle with extra red pepper, cumin and coriander, if desired.
4. Season eggs with salt and pepper. Garnish beans with eggs and parsley, if using.
5. For pita, if you have a gas stove, hold bread directly over element until lightly charred on both sides. Otherwise, toast in grill pan or skillet over high heat until lightly charred. Cut into wedges. Serve beans hot with pita wedges.