Ingredients

• 200 g cooked brown lentils — rinsed and drained if canned
• 100 g eggs — whole, about 2 medium
• 60 g baby spinach — roughly chopped
• 60 g carrot — finely grated
• 80 g plain greek yogurt (2% or 5% fat) — ready to use
• 10 g extra virgin olive oil — for cooking
• 10 g lemon juice — fresh or bottled
• 2 g fine sea salt — to taste

Instructions

1. In a non-stick pan over low-medium heat, warm the olive oil, then add the grated carrot and cook for 2–3 minutes until just softened and mild in aroma.
2. Stir in the cooked lentils and 1 g of salt, add a splash of water (about 15–20 ml) if they look dry, and heat gently for 3–4 minutes until warm and steamy but not sizzling.
3. Add the chopped spinach to the pan, stir, and cook for 1–2 minutes until just wilted, then divide the lentil mixture evenly into two small bowls.
4. In the same pan, crack in the eggs and cook over low heat, scrambling gently until just set and soft, about 3–4 minutes; season lightly with the remaining salt.
5. Top each lentil bowl with half of the soft scrambled eggs.
6. In a small bowl, mix the Greek yogurt with the lemon juice until smooth, then spoon it over each bowl as a creamy topping.
7. Let the bowls sit for 1–2 minutes to cool slightly so the flavors stay mild, then serve in small portions, eating slowly and stopping when comfortably satisfied.