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Categories:
chard olive oil yellow onion carrot brown lentils garlic bay leaf thyme water red wine vinegar salt eggs parsley
Viewed: 22 - Published at: 7 years agoIngredients
- 1/2 pound chard (about 1/2 bunch)
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced carrot
- 1 cup dried green or brown lentils, rinsed
- 2 garlic cloves, peeled and smashed
- 1 bay leaf
- 1/4 teaspoon dried thyme (or 1 teaspoon fresh)
- 2 cups water
- 1 teaspoon red wine vinegar, or to taste
- Salt and freshly ground black pepper, to taste
- 3-4 eggs
- 2 tablespoons chopped parsley, for garnish
Method
- 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.
- 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.)
- 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.
- Meanwhile, fry or poach the eggs.
- To serve, divide the lentil and chard mixture between dishes, garnish with parsley, and top with eggs.
