Gluten-Free (Optional), Dairy-Free, Vegetarian, Vegan (optional)
Servings: 4 Slices of Toast
Prep Time: 5 minutes
Cook Time: 10 minutes
4 slices of sourdough bread, toasted
1.5 tbsp of olive oil
1/2 cup of diced onion
1 tsp of minced garlic
1 can of diced tomatoes
1/2 cup of lentils (cooked)
Seasoning (adjust for desired spiciness): 1 tsp of harissa, 1/2 tsp of cumin, 1/2 tsp of paprika, and pinch of cayenne
1 cup of kale
1/4 cup of water
2 tbsp of almond mozzarella (or your preferred cheese)
1/2 cup of dairy-free yogurt
1 tbsp of olive oil
2 tsp of lemon juice
1/2 tsp of dried rosemary
3/4 tsp of dried dill
Heat skillet to low-medium heat, add olive oil. Add in diced onion and garlic, and cook for 5 minutes.
Add in diced tomatoes and lentils, cook for an additional 5 minutes. Stirring occasionally.
Add in seasoning
Add in kale, water, and cheese, cover with a lid. Cook for 4 minutes. Remove from heat.
Serve on that and top with soft-boiled eggs, tzatziki sauce, pomegranate seeds, and red pepper flakes.