Lentil Bowl with Crispy Egg

Instructions

1. Toast Spices

   2 min hands-on

   • Heat half the olive oil in a large frying pan over medium-high heat.
   • Smash the garlic clove and add it to the pan with fennel seeds.
   • Toast for about 1 minute until fragrant, stirring occasionally.

2. Wilt Spinach

   3 min hands-on

   • Add spinach to the pan, stirring until it wilts and turns vibrant green, about 2-3 minutes.
   • Remove garlic clove if a milder flavor is desired.

3. Cook Lentils

   3 min hands-on20 min waiting

   • Rinse lentils under cold water.
   • Cook lentils in boiling water until tender, about 20 minutes.
   • Drain and set aside.

4. Combine Lentils and Spinach

   3 min hands-on

   • Add cooked lentils to the pan with spinach.
   • Stir in a splash of water and lemon juice.
   • Add pesto, salt, and black pepper, mixing until combined.
   • Cook for 2-3 minutes to meld flavors.

5. Prepare Herbs

   2 min hands-on

   • Finely chop fresh basil, reserving some for garnish.
   • Add most of the basil to the lentil mixture and toss.
   • Remove from heat and transfer to serving bowls.

6. Fry Egg

   3 min hands-on

   • Add remaining olive oil to the pan and heat over medium-high.
   • Crack egg into the pan and fry until edges are crispy, yolk cooked to preference.

7. Assemble Bowl

   2 min hands-on

   • Top each bowl with Greek yogurt, fried egg, and chopped almonds.
   • Garnish with reserved basil and a crack of black pepper.

8. Serve Warm

   • Serve immediately, allowing yogurt to melt slightly into the lentils.
   • Cooking tips:
   • For extra crunch, lightly toast the almonds in a dry pan over medium heat before sprinkling them on top.
   • If you prefer a runny yolk, fry the egg on medium heat and avoid flipping it. For a fully cooked yolk, cover the pan with a lid for the last minute of cooking.
   • Adjust the seasoning to taste; a pinch of salt and pepper can elevate the flavors significantly.
   • If the pesto feels too thick, loosen it with a splash of olive oil or water before stirring it into the lentil mixture.