Braised Lentils and Chard Topped with an Egg

Serves 3-4

Ingredients:

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.