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Home / Recipes / Lunch

Lentil Bowls with Fried Eggs & Greens

Lunch

Lentil Bowls with Fried Eggs & Greens

Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.

Ingredients

  1. 2 ½ cups water
  2. ½ cup french green lentils, rinsed
  3. 2 cloves garlic, 1 smashed and 1 minced
  4. 1 bay leaf
  5. ¼ cup low-fat plain greek yogurt
  6. 1 teaspoon lemon zest
  7. 1 tablespoon lemon juice
  8. ½ teaspoon salt, divided
  9. ¼ teaspoon ground pepper plus 1/8 tsp., divided
  10. 8 cups shredded kale (about 2 bunches), preferably lacinato
  11. 4 cups baby spinach
  12. 1 cup roasted red peppers, drained and thinly sliced
  13. 12 green olives, pitted and coarsely chopped
  14. 1 medium avocado, sliced
  15. 2 teaspoons olive oil
  16. 4 large eggs

Directions

  1. Bring water to a boil in a medium saucepan over high heat. Add lentils, smashed garlic, and bay leaf and stir. Return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Remove the garlic and bay leaf and drain off any liquid.
  2. Meanwhile, combine yogurt, lemon zest, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper, and minced garlic in a large bowl. Add kale and spinach; toss to coat.
  3. Divide the kale mixture among 4 dinner bowls and top each with roasted red peppers, olives, avocado, and the lentils.
  4. Heat oil in a large nonstick skillet over medium-high heat. One at a time, crack eggs and add to the pan; cook for 1 minute. Season with the remaining 1/4 tsp. salt and 1/8 tsp. pepper, then cover and cook until the whites are set, about 2 minutes more. Place an egg on top of each bowl and serve.

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