Spinach and Feta Lentil Bowls

Updated April 1, 2025

Recipe Metadata

• Total Time: 45 minutes

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Servings: 4

Ingredients

For 4 servings

• Salt (to taste)

• 1 pound bitter greens (e.g., kale, mustard greens, or escarole), tough stems removed, leaves sliced 1 inch thick (2 medium bunches or 1 large bunch; prechopped works too)

• 4 large eggs

• 1 pound mature spinach, stems removed, leaves sliced 1 inch thick (or baby spinach)

• 1½ cups green or black lentils, rinsed (optional)

• 2 teaspoons dried oregano (plus extra for garnish)

• 1 teaspoon crushed red pepper flakes (plus extra for garnish)

• 2 tablespoons extra-virgin olive oil (plus extra for drizzling)

• 1 lemon (halved)

• 6–8 ounces feta cheese (crumbled or sliced)

Preparation

Step 1: Blanch Greens & Eggs

Bring a very large pot of salted water to a boil (1 teaspoon salt per 1 liter water; water should taste distinctly salty). Add bitter greens and eggs, and boil for 4 minutes. Add spinach, continue boiling for 2 minutes until greens are softened and dark green (not soggy).

Use a slotted spoon to transfer greens and eggs to a fine-mesh sieve. Drain thoroughly, reserving the boiling water for lentils. Gently squeeze greens to remove excess water; set aside.

Step 2: Cook Lentils

Return the reserved boiling water to the pot. Add lentils, reduce heat to low, and simmer until tender but not mushy (10–20 minutes; check with a fork: lentils should pierce easily but retain shape).

When lentils are nearly done, transfer eggs to a cutting board. Peel and slice eggs (or leave whole for later peeling; Step 5 specifies peeling if serving immediately).

Step 3: Season Lentils

Drain lentils in the fine-mesh sieve. Rinse under cold water to remove surface starch (improves texture and prevents sogginess). Shake sieve to dry lentils.

In the sieve, toss lentils with oregano and red pepper flakes. Season with salt and red pepper to taste until “punchy” (boldly flavored).

Step 4: Prep Greens & Lemon

In a bowl, toss greens with olive oil and half the lemon juice (squeeze half the lemon over greens). Season with salt.

Reserve half the lemon for serving (quarter it), and slice/crumble feta. If eating immediately, peel eggs (slice or halve).

Step 5: Assemble & Serve

Divide lentils, greens, feta, sliced eggs, and lemon wedges among 4 bowls. Drizzle with olive oil, oregano, and red pepper flakes.

Serve immediately or refrigerate in airtight containers for up to 4 days.

User Tips & Private Notes

• Make-Ahead: Ideal for meal prep; eat chilled for lunch.

• Add-Ons: Roast sweet potatoes or charred broccoli for a more filling meal.

• Eggs: Peel and slice eggs ahead; add feta at serving to preserve freshness.

• Reheating: Microwave lentils and greens on low power (no stirring!) or steam gently; avoid overstirring (turns lentils to paste).

• Lentils: Rinsing removes starch, enhancing texture and flavor.

• Oregano/Red Pepper: Seasoning in the sieve ensures even distribution.

• Bitter Greens: Avoid overcooking—aim for “softened, dark green” (not mushy).

• “Punchy Lentils”: Bold, well-seasoned (adjust salt/pepper to taste).

User Comments

• “Delicious for lunch; add roasted veggies for a full meal. Peel eggs day of, add feta at serving.”

• “Reheat in microwave (lentils stay whole); avoid stirring to prevent mushing.”

• “Rinse lentils for crispness; oregano/pepper in sieve = better flavor.”

• “Loved the bitterness balance with feta. Leftovers stayed fresh for 4 days.”

Shelf Life: 4 days refrigerated.

Storage: Airtight containers for easy grab-and-go.