Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.
Ingredients:
2 ½ cups water
½ cup french green lentils, rinsed
2 cloves garlic, 1 smashed and 1 minced
1 bay leaf
¼ cup low-fat plain greek yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon salt, divided
¼ teaspoon ground pepper plus 1/8 tsp., divided
8 cups shredded kale (about 2 bunches), preferably lacinato
4 cups baby spinach
1 cup roasted red peppers, drained and thinly sliced
12 green olives, pitted and coarsely chopped
1 medium avocado, sliced
2 teaspoons olive oil
4 large eggs
Directions:
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.
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.
Divide the kale mixture among 4 dinner bowls and top each with roasted red peppers, olives, avocado, and the lentils.
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.
