Spinach and Feta Lentil Bowls

Name: Spinach and Feta Lentil Bowls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch thick (2 medium bunches or 1 large bunch, or use prechopped); 4 large eggs; 1 pound mature spinach, stems removed, leaves sliced 1-inch thick (or use baby spinach); 1½ cups green or black lentils; 2 teaspoons dried oregano, plus more for serving; 1 teaspoon crushed red pepper, plus more for serving; 2 tablespoons extra-virgin olive oil, plus more for serving; 1 lemon, halved; 6 to 8 ounces feta

By Ali Slagle

Updated April 1, 2025

Spinach and Feta Lentil Bowls — Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton.

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: 5(395)
Comments: Read comments

These satisfying bowls are heaped with silky greens, spicy lentils, jammy eggs and salty feta. The fact that all of the components are cooked in the same pot and can be refrigerated for the week is nice, too. The greens are cooked like horta, a Greek dish of boiled wild greens often finished with olive oil and lemon. Using a mix of spinach and bitter greens, like kale or mustard greens, creates a juicy and bittersweet combination. The lentils, dressed with oregano and crushed red pepper, provide a tender base for the toppings, but grains would work, too. And feel free to embellish further with sliced raw fennel or carrots, toasted nuts or a dollop of cottage cheese.

Featured in: It’s Time to Love Your Desk Lunches

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Ingredients

Yield:4 servings

Salt
1pound bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch thick (2 medium bunches or 1 large bunch, or use prechopped)
4large eggs
1pound mature spinach, stems removed, leaves sliced 1-inch thick (or use baby spinach)
1½ cups green or black lentils
2teaspoons dried oregano, plus more for serving
1teaspoon crushed red pepper, plus more for serving
2tablespoons extra-virgin olive oil, plus more for serving
1lemon, halved
6 to 8ounces feta

Ingredient Substitution Guide

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Preparation

Step 1
Bring a very large pot of salted water to a boil. (The water should taste salty.) Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.
Step 2
To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.
Step 3
Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.
Step 4
Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.
Step 5
Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately, or refrigerate in airtight containers for up to 4 days.

Ratings

5 out of 5

395 user ratings

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Comments

Tania L2 months ago

This works well to make ahead and eat for lunch chilled. I added some roasted sweet potatoes and charred broccoli to make it more of a full meal. I peeled and sliced the eggs the day I cooked them and put on top of the greens. I add feta the day of. They are fine for a few days in the fridge.

laclaire2 months ago

@Stephanie k when you make it, add the feta at the table. That way, the leftovers don’t have the cheese, which makes reheating hard. To reheat, I recommend either putting the spinach and lentils into the microwave or into a covered pot on very low. Stirring it will turn the lentils into paste. You can also steam it back to life, but that might be aggressive for the spinach.

A. King2 months ago

Very yummy! Does anyone know why we rinse the lentils under cold water? We found the dish more delicious when we warmed it up. Also, what is the rationale for adding the oregano and red pepper while the lentils were in the sieve? I’m just asking out of curiosity. We really enjoyed it and will make it again- two adults ate the full batch.

Marisa V.1 week ago

Great make-ahead lunch for the week!

Eileen4 weeks ago

Ali does it again! I followed the recipe with a few adaptations due to my pantry. My horseradish leaves are crowding the garden so they were used for the bitter greens. I didn’t have any oregano so I used herbs de Provence and added lemon zest to the oil and seasonings that top the dish after assembly. My husband and I are always amazed by her recipes and this is a keeper!

ccfca1 month ago

Despite the effort by the author to minimize mess, I found that I still used a lot of bowls and trays. But I didn’t care… fairly easy to clean up. I wanted to cook eggs separately because I used baby kale and baby spinach, so was uncertain about timing. I did cook the (black) lentils in the veggie water. I used my own dried oregano which is kind of strong - I used about 1/2 tsp. I think. Regardless, I recommend to start small and add according to taste. I also added some roasted cherry tomatoes per another reviewer’s recommendation - very good idea. The sweetness of the tomatoes really added another layer. Also used the other 1/2 lemon on the lentils rather than for serving. Definitely a dish that can be played with in terms of veggies etc.

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