Lentil Bowls with Fried Eggs Greens
Ingredients
- 2 ½ cups water
- ½ cup French green lentils, rinsed
- 2 cloves garlic, 1 smashed and 1 minced
- 1 bay leaf
- ¼ cup low-fat plain Greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon salt, divided
- ¼ 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
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