Lentils with Egg and Greens

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Lentils with Egg and Greens

Looking for a fast, good-for-you dinner you can make even when your refrigerator is bare? Everyday Food editor Sarah Carey shows you how to make a quick meal using common pantry ingredients that satisfies meat lovers and vegetarians alike.

Lentils with Egg and Greens

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Ingredients

Olive oil
1 onion, diced
2 carrots, diced
3 cups cooked lentils (canned or homemade)
Salt and pepper
A few minced garlic cloves
1 bunch greens, such as spinach and arugula
1 handful cilantro
4 eggs

Directions

Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.

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