Braised Lentils And Chard Topped With An Egg

1. 1

   Cut the center stems from the chard and dice them the same size as the onions and carrots. Cut the chard leaves into strips and set aside.

2. 2

   Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot, and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Add the lentils, garlic, bay leaf, and thyme and cook, stirring, for 1 minute. Add the water and bring to a boil. Reduce to a gentle simmer and cook, uncovered, for about 20 minutes or until the lentils are cooked but slightly al dente. (If necessary, add more water, a little at a time, to make sure the lentils are just barely covered.)

3. 3

   Remove and discard the bay leaf (and garlic, if desired). Add the chard leaves, cover the pan, and cook for another 5-10 minutes until the chard leaves are wilted. Season the lentils with vinegar, salt, and pepper.

4. 4

   Meanwhile, fry or poach the eggs.

5. 5

   To serve, divide the lentil and chard mixture between dishes, garnish with parsley, and top with eggs.

* Per serving · 4 servings · Values may vary.