Lemon Za’atar Yogurt Dressing: In a small bowl, whisk together yogurt, lemon zest, lemon juice, oil, honey, garlic, sesame seeds, thyme, salt, pepper, cumin, coriander and sumac. Set aside.
Bowls: Arrange lentils, kale, green beans, yellow beans, cucumber, tomatoes, radishes and red onion among 4 bowls.
Heat oil in a large non-stick skillet over medium heat. Fry eggs, covering if necessary until bottoms are crispy and whites are set; about 4 minutes. Sprinkle in toasted sesame in the last 30 seconds around eggs and spooning onto egg whites for an extra crunch. Remove eggs topped with sesame seeds from pan, allowing excess oil to drain before adding eggs to bowls.
Season bowls with pepper to taste and serve with Lemon Za’atar Yogurt Dressing.
Tip: The dressing can be stored in a jar with a lid in the refrigerator for up to 2 days.
Tip: To blanch beans, cook beans in boiling, salted water for 1-2 minutes until tender crisp. Strain and cool in an ice bath. Dry before using.