Lentil Bowls with Fried Eggs & Greens

Ingredients

• 2 1/2 cups water
• 1/2 cup French green lentils, rinsed
• 2 cloves garlic, 1 smashed and 1 minced
• 1 bay leaf
• 1/4 cup low-fat plain Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon salt, divided
• 1/4 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 avocado, sliced
• 2 teaspoons olive oil
• 4 large eggs

Instructions

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.