Lentils and Chickpeas with Greens

Name: Lentils and Chickpeas with Greens
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

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Servings: 2

Author : Bon Appétit

salad chickpea leafy greens

Ingredients

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½ cup green lentils3 tablespoons olive oil, divided½ bunch greens, such as spinach, kale, or Swiss chard, bottom stems trimmedKosher salt, freshly ground pepper1 15-oz. can chickpeas, rinsed4 cherry tomatoes, halved or quartered if large1 tablespoon Parmesan or sharp cheddar, cut into small dice1 lemon, halved

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Instructions

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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.

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