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Braised Lentils and Chard Topped with An Egg

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 45 min
  • $$
Gatheredtable
adapted fromthe Kitchn

Ingredients

  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 bunch chard
  • 3 clove garlic peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • 1 cups dried lentils rinsed
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 cups water
  • 1 1/4 teaspoons red wine vinegar or to taste
  • sea salt and freshly ground pepper, to taste
  • 4 eggs
  • 3 tablespoons chopped fresh italian parsley for garnish (optional)

Directions

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.

Notes

Green lentils are recommended!

Goes great with these recipes

Microwave Paleo Bread
Easy Healthy Corn Bread
No Knead Artisan Bread
Gluten Free Homemade Bread (or Pizza Dough!)
Gluten Free Rolls
Fresh Whole Grain Bread
Brown Rice
Baguette
Basic White Rice

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