Lentils are a quick and easy protein.
We like French green lentils, which hold their shape when cooked.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
