Sort ingredients
rvl1
QR Code
Listen
Pdf
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, ¼ tsp. salt, ¼ 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 ¼ tsp. salt and ⅛ 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.