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

Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead: Cook lentils (Step 1) and refrigerate for up to 2 days.

Nutrition Facts

generous 1/3 cup lentils + 2 cups salad + 1 egg
309 calories; protein 15g; carbohydrates 23g; dietary fiber 8g; sugars 2g; fat 18g; saturated fat 3g; cholesterol 187mg; potassium 348mg; sodium 676mg.