Braised Lentils & Kale with Fried Eggs

This dish combines lentils, kale, and eggs to deliver a balanced mix of protein and fiber. The runny yolk adds richness, and the fiber from kale helps keep hunger at bay, making it perfect for sustained energy throughout the day

Servings: 4
Calories per serving: Approximately: 558

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

Instructions:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. 

2. Add rosemary and garlic; cook, stirring constantly, until fragrant, about 1 minute. 

3. Add kale; cook, stirring constantly, until bright green and slightly wilted, 2 to 3 minutes.

4. Add water, lentils, tomatoes and 1/2 teaspoon salt.

5. Increase heat to medium-high and bring to a boil. 

6. Reduce heat to medium to maintain a simmer. Cover and cook until the lentils and kale are tender, about 7 minutes.

7. Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. 

8. Working in batches if necessary, crack eggs into the pan. 

9. Cook until frizzled around the edges and whites are set, about 4 minutes. 

10. Sprinkle with pepper and the remaining 1/4 teaspoon salt.

11. Divide the lentil mixture among 4 bowls; top each with an egg.

This dish features lentils cooked with tender kale in a fire-roasted tomato broth, topped with a fried egg for a protein-packed meal. The runny yolk adds a rich, creamy texture, while the fiber from the lentils and kale helps with satiety. You can prepare this meal quickly, especially if using microwaveable or canned lentils to cut down on cooking time.