Prep: 1. Dice carrots and onion. 2. Cut center stems from the chard; dice them the same size as the onions and carrots. Cut chard leaves in strips and set aside. 3. Peel and smash garlic. Make: 1. Heat oil in a large saucepan or Dutch oven over medium-high heat. 2. Add onion, carrot, and chard stems; cook, stirring occasionally, until softened, about 5 minutes. 3. Add lentils, garlic, bay leaf, and thyme; cook, stirring, for 1 minute. 4. Add the water; bring to a boil. 5. Reduce to gentle simmer and cook, uncovered, for about 20 minutes or until lentils are cooked but slightly al dente. (add water as necessary, a little at a time, to make sure lentils are just barely covered.) 6. Remove and discard the bay leaf (and garlic, if desired). 7. Add chard leaves, cover the pan, and cook another 5-10 minutes until the chard leaves are wilted. 8. Season lentils to taste with vinegar, salt, and pepper. 9. Fry or poach the eggs. 10. To serve, divide lentil and chard mixture between dishes, garnish with parsley (if using), and top with eggs.
Green lentils are recommended!