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Lentils and Chickpeas with Greens


  • 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


  • 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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Kale, Swiss Chard,
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