Lentil-smothered greens on fried bread for a hearty meal

Ingredients for Lentil-smothered greens on fried bread

• 160 ml extra-virgin olive oil, plus more for serving

• 1 medium onion, finely chopped

• 1 fennel bulb, finely chopped

• 2 celery stalks, finely chopped

• 11 garlic cloves, 10 smashed, 1 left whole

• 5 ml crushed red pepper flakes

• 4 g smoked paprika, plus more for serving

• 5 ml kosher salt, plus more

• 120 g red split lentils

• 2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces

• 1 lemon, halved

• 4 thick slices country-style bread

How to make Lentil-smothered greens on fried bread

1. Heat 160 ml of oil in a large casserole dish or heavy pot over medium heat.

2. Add the chopped onion, fennel, celery, and smashed garlic, and cook, stirring often, until softened but not browned, for 8–10 minutes.

3. Stir in the red pepper flakes, 1½ teaspoons of paprika, and 1 teaspoon of salt until well combined.

4. Add the lentils and 300 ml of water, then stir again, scraping down the sides of the pot to ensure all of the lentils are submerged.

5. Lay the greens on top of the liquid without stirring or tossing them in.

6. Cover the pot, reduce the heat to medium-low, and cook until the lentils are just cooked through and the greens are wilted, for 10–15 minutes.

7. Uncover the pot and stir the mixture a few times to coat the greens.

8. Simmer until most of the liquid has evaporated and the lentils are saucy (not brothy), about 2 minutes.

9. Squeeze the juice of half a lemon into the lentils, then taste and season with additional salt if needed. Cover and keep warm.

10. Heat 15 ml of oil in a large non-stick frying pan over medium-low heat.

11. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes.

12. Transfer to plates with the fried side facing up, then repeat with the remaining oil and bread.

13. Rub the fried side of each slice with the remaining whole garlic clove, then season with salt.

14. Generously spoon the lentil mixture over the toast, drizzle with oil, and lightly sprinkle with more paprika.

15. Cut the remaining lemon half into wedges and serve alongside for squeezing over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.