Super Quick Vegetarian Meal in a Bowl

This is a very healthy dish that can be used for lunch or dinner. The recipe was created like so many good things, by accident. The weather was very hot, we were tired of sandwiches,didn't want to heat up the kitchen, and getting hungry. I checked the fridge and found a nice green bunch of dandelion that was already washed and cut up, apparently for dropping into soup, as my wife does frequently . Next my eyes went to a jar of pressed garlic covered in oil. My brain was already absorbing the fragrant vapors from the garlic sizzling in hot olive oil. The dish was very good and part of the goodness came from fresh ingredients and minimal water to cook the lentils into a creamy sauce like base. Keep a small pot of hot water ,(covered), to add only as needed.That was it! So simple and delicious. You may want to add an additional protein source or course and some bread for dinner. 20 minutes or less from start to finish.

For 2 servings

I bunch of dandelion, washed and cut up. Substitute escarole, kale, or spinach, if you must.
1/2 cup dried lentils
1 large clove of garlic, pressed or chopped

3 ounces of mung bean noodles
Dash of crushed red pepper
2 ounces of olive oil
1 large egg per person; make 2 each if desired
Splash of Balsamic vinegar
Dash of no salt seasoning blend or your personal choice

Pour oil into a small saucepan or deep skillet. Heat and add garlic.Cook on low until slightly colored; do not brown. Add dandelion and cook about 5 minutes, stirring. Add 1 cup of hot water and the lentils. Cover and raise the flame to medium. Check periodically to keep lentils in liquid. When lentils are chewy "done", add the noodles and another 1/2 cup of water and seasoning. Again, only add the water as needed. Keep the pan covered. When lentils, greens and noodles are done to taste, drop in the eggs and cover allowing them to poach in the broth until soft set. Serve in shallow bowls with the balsamic vinegar on the side.