This shelf holds a ready-made rice and lentil blend built for quick dinner. All the aromatics and spices are already there, so you warm it through with a fried egg and some greens to make something that tastes like you cooked all evening.

Serves 2. 20 minutes, 10 at the stove.

About 410 calories a serving, 11 g protein, 46 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the entire package of rice and lentil blend in a pot over medium heat, stirring now and then, until it is steaming and warm throughout, about 8 minutes. Taste and add salt and pepper as needed while you fry the eggs.8 min
2. Heat 2 tablespoons oil in a skillet over medium heat, crack 2 eggs into the pan, and cook until the whites are set but the yolks still move, about 4 minutes. Let them sit off heat.4 min
3. Wilt 4 ounces of spinach or kale in the same skillet over medium-high heat, stirring until the greens collapse, about 2 minutes.2 min
4. Divide the warm rice and lentil mixture between two bowls, top each with the cooked greens and a fried egg, and finish with a squeeze of lime.

Note Swap the greens for whatever vegetable suits you, or skip them if you have nothing. The blend keeps in the fridge for three days; reheat gently with a splash of water. Serve with a simple salad on the side or a crusty bread to soak up the runny yolk.