Go Back
–+ servings

Almond Garlic Greens & Lentils

5 from 1 review
I couldn't think of a perfect name for this bowl, because it has so much going on. Take almond garlic chips, lemony snap peas and broccolini, and mix it all with lentils and it's a filling, delicious and perfect lunch or dinner. It's rich in color, flavor and most of all texture.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup raw almonds
  • 5 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1/2 pound snap peas, around 2 cups
  • 1/2 pound broccolini, about 7-8 stalks
  • 1/2 cup parsley leaves, plus more for garnish
  • 1 lemon for juicing
  • 1 ( 15-ounce) can of lentils, rinsed and drained
  • 1 preserved lemon chopped for garnish
  • 4 large eggs
  • Salt & pepper to taste

Instructions 

  1. Roughly chop the almonds and thinly slice the garlic. Add the almonds, garlic, red pepper flakes and olive oil to a pan.
  2. Put the pan on medium heat and let the oil come to temperature. Stir occasionally, and cook for 3-5 minutes, or until the garlic is golden brown and the almonds are toasted. Season with salt to taste and remove the garlic and almonds from the pan, leaving the remaining oil.
  3. Cut the tips from the snap peas and add them to the pan. Add the broccolini and cook in the almond garlic oil for 4-5 minutes, or until the peas and broccolini are tender.
  4. Turn off the heat, add the parsley leaves and the juice from one lemon and toss to combine. Season with salt to taste.
  5. Add the peas, broccolini and parsley to a food processor. Pulse until the greens have turned into a roughly chopped mixture.
  6. Combine the drained and rinsed lentils with the greens and toss.
  7. Cook the eggs to your liking. I suggest boiling them for 6 minutes and then putting them directly into an ice bath to create jammy hard-boiled eggs.
  8. Finely chop up your preserved lemon and toss with salt, pepper and the remaining parsley leaves.
  9. Plate the lentil mixture, add one egg to each plate and sprinkle the almonds and garlic on top. Top with preserved lemon and parsley and serve!