Add the lentils and water or broth to a medium saucepan. Bring to a boil. Lower heat and simmer, covered, until the lentils are cooked through, about 15-20 minutes. prep

Once lentils are cooked, turn off the heat and stir in red wine vinegar, 1 teaspoon of olive oil, parsley, and a generous pinch of kosher salt. mix

In a small nonstick skillet, heat 1 teaspoon of olive oil over medium-low heat. prep

Add the minced garlic and kale, stirring occasionally, and cook until the kale is wilted, about 2 minutes. prep

Divide the kale and lentil mixture evenly between 2 bowls. assemble

Wipe the skillet clean and add the remaining teaspoon of olive oil. Heat over low heat and crack the eggs gently into the skillet. Cook until the whites are set but the yolks remain runny, about 2-3 minutes, or cook longer for firmer yolks. prep

Carefully remove the eggs from the skillet and place one on top of each bowl with the lentil and kale mixture. assemble

Serve each bowl with 2 tablespoons of plain Greek yogurt, a sprinkle of parsley, salt, and pepper. Drizzle with olive oil and serve immediately. finish