1Bring the broth to a boil in a large saucepan over medium-high heat. Add the lentils and return to a boil. Cover and reduce the heat to a simmer. Cook until the lentils are tender, about 20 minutes.
2While the lentils cook, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook until browned and beginning to caramelize about 10 minutes. Add a 1/4 teaspoon of baking soda to speed up the process.
3Add the frozen Grain Trust brown rice packet to the lentils until heated through. Add the chopped garlic and cook for one minute. Remove from heat and add the caramelized the onions, coriander, cumin, chopped parsley, and Sriracha. Stir to mix well. Set aside.
4Lastly, crack the eggs into the pan and cook to the desired doneness. Season the eggs with salt, pepper, and a dash of paprika.
5Divide the rice and lentils between 2 bowls. Place a fried egg on each bowl and garnish with toasted pine nuts.