Lentil-Smothered Greens on Fried Bread
A hearty vegetarian dish featuring red split lentils and wilted greens served over crispy garlic-rubbed country bread. The lentils are cooked with aromatic vegetables and warm spices, creating a flavorful and nutritious topping.
Ingredients
- •⅔ cup extra-virgin olive oil
- •1 medium onion
- •1 bulb fennel
- •2 stalks celery
- •11 cloves garlic
- •¾ tsp crushed red pepper flakes
- •1½ tsp smoked paprika
- •1 tsp kosher salt
- •½ cup red split lentils
- •2 bunches hardy greens
- •1 whole lemon
- •4 slices country-style bread
Cooking Instructions
- 1.
Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8-10 minutes. Add red pepper flakes, 11/2 tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 11/4 cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10-15 minutes.
15 min
- 2.
Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.
2 min
- 3.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt.
10 min
- 4.
Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.
3 min
