Lentil Soup with Fried Egg

Saute some onion, carrots, garlic, red pepper, and any other veggies you want. Add two spoonfuls of tomato paste and stir until evenly combined. Add a generous portion of paprika. Add a can of fire roasted diced tomatoes. Add 2 cups french lentils and cover with stock or water or a combo. Bring to boil and then turn down to a simmer. Salt to taste. Cook until lentils are tender, adding more water or stock as needed. When the lentils are al dente add a couple handfuls of fresh kale leaves (not the stem).

Top with a fried egg over easy (the yolk should still be a bit runny).

Kale Chips

Wash and dry Kale leaves. Cut out stem. Put in a bowl and toss with olive oil. Spread leaves on a baking sheet and sprinkle with salt. Roast at 250 for 30 minutes. They should be dry and crispy. This is unbelievably delicious. Trust me!

Roasted broccoli

Cut the broccoli into small trees and place on a baking sheet. If you cover the sheet, you've got 4-5 servings. Add sliced garlic (about 4 cloves), a drizzle of olive oil, and a little salt and pepper. Roast at 425 about 20-25 minutes until broccoli is tender and a little crispy. Top with about 1/4 cup toasted pine nuts, grated parmesan, zest of one lemon and lemon juice from half the lemon. Serve immediately.