Garlic Almond Greens & Lentil Bowl
This hearty yet fresh dish brings together tender lentils, garlicky sautéed greens, and toasted almonds for a nourishing Mediterranean-style meal. The lentils provide plant-based protein, the greens add freshness, and the almonds lend a crunchy, nutty finish.
⏳ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Lentils:
1 cup green or brown lentils, rinsed
3 cups water or vegetable broth
1 bay leaf (optional)
½ tsp salt
For the Garlic Almond Greens:
2 tbsp olive oil
3 cloves garlic, thinly sliced
1 bunch kale, Swiss chard, or spinach (about 4 cups), chopped
¼ cup sliced almonds
½ tsp smoked paprika (optional, for a warm Mediterranean flavor)
Salt & pepper to taste
For the Dressing:
2 tbsp extra virgin olive oil
Juice of ½ lemon
½ tsp Dijon mustard
Salt & pepper, to taste
ℹ️ Instructions
1. Cook the lentils:
In a saucepan, combine lentils, water/broth, bay leaf, and salt.
Bring to a boil, then reduce heat and simmer for 15–18 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
2. Toast the almonds:
In a large skillet over medium heat, add sliced almonds (dry, without oil).
Toast for 2–3 minutes, stirring often, until golden. Remove and set aside.
3. Sauté the greens with garlic:
In the same skillet, heat olive oil over medium heat.
Add sliced garlic and cook for 30 seconds until fragrant (do not burn).
Add chopped greens and sauté for 3–5 minutes until wilted. Season with salt, pepper, and smoked paprika if using.
4. Prepare the dressing:
In a small jar or bowl, whisk olive oil, lemon juice, mustard, salt, and pepper until emulsified.
5. Assemble:
In serving bowls, layer lentils, garlicky greens, and toasted almonds.
Drizzle with dressing and serve warm or at room temperature.
Notes & Tips
Greens choice: Kale gives a hearty chew, spinach is softer, and Swiss chard adds color.
Extra protein: Add grilled halloumi or poached eggs for a fuller meal.
Meal prep: Lentils and dressing can be made ahead and stored for up to 4 days.
Nut-free option: Swap almonds for pumpkin or sunflower seeds.
⁉️ Frequently asked questions FAQ
Q: Can I use canned lentils?
A: Yes—use 2 cups cooked canned lentils, rinse, and drain before adding to the dish.
Q: Can I eat this cold?
A: Absolutely—this works beautifully as a chilled lentil salad for summer.
Q: Can I use red lentils?
A: No—red lentils break down too much; use green or brown for texture.
✅ Nutritional Value
Calories: 320 kcal
Protein: 14 g
Carbohydrates: 36 g
Fiber: 14 g
Sugars: 3 g
Fat: 14 g
Sodium: 250 mg