1/4 cup olive oil

1 medium onion, finely chopped 

5 garlic cloves, minced

¾ tsp. crushed red pepper flakes 

1 ½ tsp. smoked paprika

1 tsp. kosher salt

½ cup red split lentils 

1 1/4 cup chicken or vegetable broth, low sodium

2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces 

1 lemon, halved 

4 slices bread, preferably whole grain

Directions

1. Heat 1/4 cup oil in a large heavy pot over medium. Add onion and minced garlic and cook, stirring often, until softened, 6-8 minutes. Add red pepper flakes, paprika, and salt and stir to combine. Add lentils and broth and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted,15-20 minutes.

2. Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze lemon half into lentils. Cover and keep warm.

3. Toast bread. 

4. Spoon lentil mixture over toast. Cut remaining lemon half into wedges and serve alongside toast for squeezing over, as desired.