This delicious recipe comes courtesy of an Israeli-English chef, Yotam Ottolenghi, who does quite a bit of vegetarian cooking. The Social's Jess Allen is a big fan.
Jess was served this dish by friends who are also vegans, so they left out the eggs and butter. Jess loved it so much that she started making it at home and it's now a part of her weekly or bi-weekly rotation of meals. She made some changes though, only because she usually only has canned lentils on hand. She added some extra tomatoes, garlic, and subbed cilantro for coriander. So here is how Jess makes it, with all the optional ingredients, too.
You can find Yotam's recipe here.