Description
A quick, nutritious, and flavorful meal featuring lentils, vibrant greens, and creamy feta.
Ingredients
Scale
- Salt: to taste
- 1 pound bitter greens (such as kale, mustard greens, or escarole), tough stems removed, leaves sliced 1 inch thick
- 4 large eggs
- 1 pound mature spinach, stems removed, leaves sliced 1 inch thick
- 1½ cups green or black lentils
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 1 lemon, halved
- 6 to 8 ounces feta, crumbled
Instructions
- Bring a very large pot of salted water to a boil.
- Add bitter greens and eggs; boil for 4 minutes.
- Add spinach and continue cooking until greens are softened, about 2 more minutes.
- Transfer greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.
- Add lentils to boiling water and reduce heat to simmer until tender, about 10 to 20 minutes.
- Transfer eggs to a cutting board when lentils are nearly done; squeeze and press greens to remove excess water.
- Drain lentils in the fine-mesh sieve, rinse under cold water, and stir in oregano and crushed red pepper; season with salt.
- Drizzle olive oil over greens and stir; squeeze half the lemon over the greens and season to taste with salt.
- Quarter remaining half lemon for serving and slice or crumble feta. Peel eggs if serving immediately.
- Divide lentils, greens, feta, eggs, and lemon wedges among 4 bowls or containers. Drizzle with more olive oil, oregano, and crushed red pepper.
- Serve immediately or refrigerate for up to 4 days.
Notes
For extra flavor, sauté bitter greens with garlic. For crunch, toast nuts or seeds to sprinkle before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 430mg