Lentils + Kale + Egg + Avocado Bowl

Let's face it, it's almost time to stuff ourselves to the brim with holiday feasts.  I am not opposed to that, don't get me wrong.  But before we fatten up for wintertime, how about a nice, light, healthy dinner?  This is exactly that - a meal rich in nutrients but hearty enough to fill our tummies.  Sorry I said tummies, but I have three children under six years old.  

I loved, loved, LOVED this dish.  And versatility is the best part about it.  Quinoa instead of lentils?  Sure.  Poached egg instead of fried?  Yup.  Swiss chard instead of kale?  Uh huh.  Add sausage?  Yes please!  This is getting annoying.  Everything worked so well together... and the crunch of toasted coconut on top sealed the deal.  Even if you think you don't like coconut, toast some up and try it on this dish.  I will pay you, except no I won't.       

Lentils + Kale + Egg + Avocado Bowl

(Makes 2 bowls)

Printable Recipe

2 large eggs

2 cups dried lentils

4 cups water

1 bunch kale, chopped (rough stems removed)

1 T parmesan 

1 avocado, cut into long slices

1/4 cup coconut, lightly toasted in a dry pan

Salt and pepper

Olive oil

In a medium pot, combine lentils and water and bring to a boil.  Lower the heat until only a few bubbles are left, and let simmer for 30 minutes or until lentils have absorbed water and are no longer crunchy.  Generously season with salt and pepper.  While lentils are cooking, heat a couple tablespoons of olive oil in a large pan over medium heat.  Add chopped kale and parmesan, and sauté until kale begins to wilt (I still like a bite to my kale, so I only cook it for a few minutes).  Place kale in a bowl.  In same pan, add a splash of olive oil and turn up heat to medium-high.  Crack two eggs into pan, and cook until edges start to brown.  With a spatula, gently flip eggs and turn off heat.  Assemble lentils, kale and sliced avocado into two bowls.  Add one egg per bowl, sprinkle with toasted coconut and season with salt and pepper to taste.