Lentil Smothered Greens on Fried Bread

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savoury spiced greens.

⅔ cup + 2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
1 bulb fennel, finely chopped
2 stalks celery, finely chopped
11 cloves garlic, 10 smashed, 1 left whole
¾ tsp. crushed red pepper flakes
1½ tsp. ground smoked paprika
1 tsp. sea salt
½ cup red split lentils
2 bunches hardy greens (such as mature spinach, kale and/or Swiss chard), stems removed, leaves torn into large pieces
1 lemon, halved
4 thick slices country-style bread

Garnish:
ground smoked paprika
extra-virgin olive oil

Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery and smashed garlic and cook, stirring often, until softened but not browned, 8-10 minutes. Add red pepper flakes, 1½ tsp. paprika and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water 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, 10-15 minutes.

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 juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.

Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole clove garlic; season with salt.

Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.

Makes 4 servings.