These braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.
Active Time: 15 mins | Total Time: 15 mins | Servings: 4
Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 teaspoon crushed dried rosemary
1 teaspoon refrigerated garlic paste
6 cups chopped stemmed kale
1 ¼ cups water
2 (8-ounce) packages microwaveable black lentils
1 (15-ounce) can no-salt-added fire-roasted tomatoes, undrained
¾ teaspoon salt, divided
4 large eggs
¼ teaspoon ground pepper
Directions:
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rosemary and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add kale; cook, stirring constantly, until bright green and slightly wilted, 2 to 3 minutes.
- Add water, lentils, tomatoes and 1/2 teaspoon salt; increase heat to medium-high and bring to a boil. Reduce heat to medium to maintain a simmer. Cover and cook until the lentils and kale are tender, about 7 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Working in batches if necessary, crack eggs into the pan. Cook until frizzled around the edges and whites are set, about 4 minutes. Sprinkle with pepper and the remaining 1/4 teaspoon salt.
- Divide the lentil mixture among 4 bowls; top each with an egg.
Nutrition Facts:
Serving Size 1 cup lentil mixture & 1 egg
calories 437, total fat 14g, saturated fat 3g, cholesterol 186mg, sodium 592mg, total carbohydrate 43g, dietary fiber 6g, total sugars 6g, protein 29g, vitamin c 31mg, calcium 164mg, iron 4mg, potassium 193mg
