Lentil Bowl

• Makes: 6 servings
• Prep: 25 mins
• Cook: 50 mins
• Roast: 25 mins at 425°F

Ingredients

• 1 1/4 cups French green lentils
• 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
• 5 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon black pepper
• 1 medium onion, diced
• 1 bunch collard greens, trimmed, tough stems discarded, chopped
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup sliced almonds
• 1/4 cup (2 oz) crumbled feta cheese
• 6 large eggs

Directions

1. Heat oven to 425 degrees. Cook lentils in boiling salted water 35 to 40 minutes.
2. Meanwhile, on a large baking sheet, toss squash with 1 tbsp of the oil, 1/4 tsp of the salt and 1/8 tsp of the pepper. Roast at 425 degrees for 25 minutes, stirring once.
3. Add 2 tbsp of the oil to a large nonstick skillet and heat over medium to medium-high heat. Add onion; cook 2 minutes. Stir in collard greens, remaining 1/4 tsp salt and 1/8 tsp of the pepper. Cook 8 minutes. Transfer to a large bowl and coat skillet with nonstick cooking spray. Drain lentils.
4. Add lentils and squash to collard green mixture in bowl. In a small bowl, whisk remaining 2 tbsp oil, the vinegar, mustard, sugar and remaining 1/8 tsp pepper. Toss lentil mixture with dressing, almonds and feta and set aside.
5. Fry eggs in nonstick skillet coated with nonstick cooking spray to desired doneness (this can be done in multiple batches). Divide lentil salad among 6 plates or shallow bowls and top each serving with a fried egg.

Nutrition Information for Lentil Bowl

Servings Per Recipe: 6
PER SERVING: 427 cal., 23 g total fat (5 g sat. fat), 193 mg chol., 626 mg sodium, 39 g carb. (12 g fiber), 20 g pro.