Almond Garlic Greens & Lentils
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.
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
- Roughly chop the almonds and thinly slice the garlic. Add the almonds, garlic, red pepper flakes and olive oil to a pan.
- 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.
- 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.
- Turn off the heat, add the parsley leaves and the juice from one lemon and toss to combine. Season with salt to taste.
- Add the peas, broccolini and parsley to a food processor. Pulse until the greens have turned into a roughly chopped mixture.
- Combine the drained and rinsed lentils with the greens and toss.
- 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.
- Finely chop up your preserved lemon and toss with salt, pepper and the remaining parsley leaves.
- 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!