Lentil Bowls with Greens, Feta and Eggs

Instructions

1. 1

   Check that the feta is labeled suitable for vegetarians. Use dried green lentils and weigh the kale and spinach after removing tough stems. Pick over the lentils, rinse in a sieve with 500 ml of the water, and drain.

2. 2

   Put the lentils, 1500 ml water and 0.5 tsp salt in a 3-litre saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered, for 25–35 minutes, until tender but still intact. Meanwhile, bring 2000 ml water to a boil in a separate 5–6-litre pot. Wash and slice the greens while the pots heat.

3. 3

   Carefully lower the eggs into the larger pot and reduce the heat to maintain a gentle boil. Cook for 11–12 minutes, until the whites and yolks are firm; an egg checked immediately after cooking should reach 71°C/160°F in the center. Wash your hands after handling the raw eggs.

4. 4

   Fill a bowl with the remaining 1000 ml cold water. Transfer the eggs into it with a slotted spoon and leave for 5 minutes before peeling. Keep their cooking water in the pot.

5. 5

   While the eggs cool and the lentils continue simmering, add 0.25 tsp salt to the larger pot and return it to a boil. Add the kale in handfuls, pressing it into the water. Once simmering again, cook for 4 minutes. Add the spinach and cook for another 2 minutes, until both greens are tender.

6. 6

   Lift the greens into a colander with tongs and press gently with a spoon to remove excess water. Transfer to a bowl and toss with the olive oil and juice from half the lemon. Cut the remaining lemon half into four wedges.

7. 7

   When the lentils are tender, drain any remaining liquid. Return them to their saucepan off the heat and stir in the oregano, red pepper flakes and remaining 0.25 tsp salt.

8. 8

   Divide the lentils and greens among four bowls. Halve the peeled eggs and add one egg to each bowl. Crumble the feta evenly over the bowls and serve with the lemon wedges.