Lentils and Chickpeas with Greens

back to school cheddar chickpea kale kid-friendly lemon lentil lunch parmesan spinach tomato leafy greens

Bon Appétit

2 Servings

Source

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

Method

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.