This shelf holds one excellent bottled dressing, so tonight you build around it: warm lentils tossed with the vinaigrette, fresh greens, and a poached egg for protein. The dressing's garlic and red wine vinegar carry the whole dish.

Serves 2. 25 minutes, 8 at the stove.

About 200 calories a serving, 5 g protein, 20 g carbohydrate, 12 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain one 15-ounce can of lentils and rinse under cold water. Mince 1/4 medium onion and 1 clove of garlic. Heat 1 tablespoon of oil in a small skillet over medium heat.
2. Add the minced onion and garlic to the hot oil and cook until softened, about 2 minutes, stirring often. The onion should turn translucent.2 min
3. Stir in the drained lentils and cook for 3 minutes, stirring often, until warmed through. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.3 min
4. Remove from heat and stir in 1/2 cup of the red wine house dressing. Divide the warm lentils between two bowls.
5. Divide 2 handfuls of mixed greens between the two bowls and toss gently so the warm lentils wilt the greens slightly. Top each bowl with a poached or fried egg if you have one, or serve as is.

Note Swap canned white beans or chickpeas for the lentils. Leftovers keep three days in the fridge and reheat gently in a skillet with a splash of water. Serve with crusty bread to soak up the dressing, or add roasted chicken if you have it.