Crispy Garlic Lentils With Cavolo Nero and Fried Egg

Name: Crispy Garlic Lentils With Cavolo Nero and Fried Egg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: • 1 cup cooked green or black lentils (e.g., Puy or beluga lentils); • 2 garlic cloves, thinly sliced; • 2 tbsp olive oil; • 1/2 tsp smoked paprika; • 1/4 tsp red chili flakes (optional); • Salt and pepper to taste; • 1 bunch cavolo nero (Tuscan kale), stems removed, leaves roughly chopped; • 1 tbsp olive oil; • 1 garlic clove, minced; • Juice of 1/2 lemon; • Pinch of red pepper flakes; • Salt to taste; • 2 large eggs; • 1 tbsp butter or olive oil; • Fresh parsley or cilantro, chopped; • Grated Parmesan or nutritional yeast; • Lemon zest

by Matte Black Bowls

2 People

30 min

This dish combines crispy garlic-fried lentils, tender cavolo nero, and a perfectly fried egg for a hearty, flavorful meal that’s quick and versatile. It’s perfect for a satisfying breakfast, a light lunch, or even a simple dinner. The crispy lentils add texture, while the garlicky greens and creamy egg yolk create a comforting yet healthy balance. If cavolo nero isn’t available, swap it for spinach, kale, or Swiss chard. Lentils can be replaced with chickpeas or white beans for variety. Top it with Parmesan, nutritional yeast, or avocado for added richness. This dish is as adaptable as it is delicious!

crispy garlic lentils with cavolo nero and fried egg

Crispy Garlic Lentils With Cavolo Nero and Fried Egg

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Recipe details

Yield 2 People
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Ingredients

• 1 cup cooked green or black lentils (e.g., Puy or beluga lentils)
• 2 garlic cloves, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp red chili flakes (optional)
• Salt and pepper to taste
• 1 bunch cavolo nero (Tuscan kale), stems removed, leaves roughly chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• Juice of 1/2 lemon
• Pinch of red pepper flakes
• Salt to taste
• 2 large eggs
• 1 tbsp butter or olive oil
• Fresh parsley or cilantro, chopped
• Grated Parmesan or nutritional yeast
• Lemon zest

Instructions

Heat a large non-stick skillet over medium heat. Add 2 tablespoons of olive oil.
Add the sliced garlic and sauté until fragrant and lightly golden (about 1 minute).
Add the cooked lentils, smoked paprika, chili flakes (if using), and a pinch of salt and pepper.
Increase the heat slightly and cook, stirring occasionally, until the lentils are golden and crispy around the edges (about 8–10 minutes). Set aside.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds.
Add the chopped cavolo nero and a pinch of red pepper flakes. Stir to coat the leaves in the oil.
Add a splash of water, cover, and steam for 2–3 minutes until the leaves are tender.
Remove the lid, squeeze in the lemon juice, and season with salt. Cook for another minute. Set aside.
Heat 1 tablespoon of butter or olive oil in a clean non-stick skillet over medium heat.
Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, or to your desired doneness. Season with a pinch of salt and pepper.
Divide the crispy lentils between two plates.
Top each portion with the sautéed cavolo nero.
Place a fried egg on top of each plate.
Sprinkle with fresh parsley or cilantro.
Optionally, add a touch of grated Parmesan or nutritional yeast and some lemon zest for extra flavor.
Serve immediately and enjoy!

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