Name: Lentil-Smothered Greens on Fried Bread
Yield: 4 servings
Ingredients: ⅔ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving; 1 medium onion, finely chopped; 1 fennel bulb, finely chopped; 2 celery stalks, finely chopped; 11 garlic cloves, 10 smashed, 1 left whole; ¾ tsp. crushed red pepper flakes; 1½ tsp. smoked paprika, plus more for serving; 1 tsp. kosher salt, plus more; ½ cup red split lentils; 2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces; 1 lemon, halved; 4 thick slices country-style bread

toast topped with greens and lentils on a plate

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

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