Alex Lau
A power lunch for grown-ups and kids alike.
Recipe information
Yield
2 Servings
Ingredients
½ cup green lentils
3 tablespoons olive oil, divided
½ bunch greens, such as spinach, kale, or Swiss chard, bottom stems trimmed
Kosher salt, freshly ground pepper
1 15-oz. can chickpeas, rinsed
4 cherry tomatoes, halved or quartered if large
1 tablespoon Parmesan or sharp cheddar, cut into small dice
1 lemon, halved
Preparation
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.
