A warm salad that wilts the delicate greens just enough while keeping their texture, built on herby lentils that cook while you handle everything else. The spring mix's bitter greens and tender leaves balance the earthiness of lentils and the sharp bite of vinegar.

Serves 2. 35 minutes, 10 at the stove.

About 280 calories a serving, 18 g protein, 47 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Peel and halve 1 small onion and bring 3 cups water to a boil in a pot with the onion halves, salt, and 1 cup green lentils. Simmer until the lentils are just tender, about 25 minutes, then drain and discard the onion.25 min
2. While the lentils cook, peel and mince 2 garlic cloves.
3. Warm 3 tablespoons olive oil in a large bowl over low heat or on the stovetop. Add the minced garlic and cook until fragrant but not brown, about 1 minute.1 min
4. Pour in the warm drained lentils and 2 tablespoons red wine vinegar, then stir to combine. Season with salt and pepper.
5. Pile 4 cups spring mix into the warm lentils and toss gently until the greens soften slightly and wilt just enough to eat, about 1 minute. Serve right away in bowls.

Note Swap red wine vinegar for sherry or Champagne vinegar. Leftovers keep in a covered bowl in the fridge for two days. Serve with warm bread and a wedge of cheese, or top with a fried egg for more protein.