Braised Lentils with Garlic Sizzled Greens and Peppered Yogurt

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 4

Red wine braised lentils with garlicky sizzled kale greens, cherry tomatoes, green onions, and pepper-spiced yogurt. Kick it up a notch by topping it with a poached egg. Inspired by Christine Ma of Cherry On My Sundae https://www.cherryonmysundae.com/2020/04/mediterranean-braised-lentils-with-poached-egg.html 

1 Tbsp olive oil

1 onion, diced

1 cup green lentils

½ cup red wine

3 cups water

1 15-oz can diced tomatoes

3 cloves garlic, minced

1 tsp salt

Pepper, to taste

1 tsp oregano

Sizzled Greens:

2 Tbsp olive oil

10 oz kale, chopped

3 cloves garlic, minced

1 pint cherry tomatoes, halved

3 green onions, sliced, divided

1 cup plain Greek yogurt

Freshly cracked black pepper, to taste

4 poached eggs, optional

In a 2 quart saucepan over medium heat, saute onion in olive oil until softened, about 5 minutes. Stir in lentils and red wine, stirring for 1 minute, then add water, diced tomatoes, garlic, salt, pepper, and oregano. Allow to simmer for 20 minutes or until the lentils are creamy. Keep warm

In a large skillet, saute olive oil and kale over medium heat for about 3 minutes. Stir in the garlic, cherry tomatoes, and two green onions, stirring for 1 minute. Cover with a lid and keep warm.

Stir yogurt, the remaining two green onions, and black pepper together in a serving bowl. Spoon lentils into a shallow dish, top with sizzled greens, then a dollop of yogurt.

Top with a poached egg if you like.