- 1/2 Pound Chard
- 2 Tablespoons Olive Oil
- 1/2 Cup Onion, Diced
- 1/2 Cup Carrots, Diced
- 1 Cup Dried Lentils, Rinsed
- 2 Cloves Garlic, Minced
- 1 Whole Bay Leaf
- 1/4 Teaspoon Dried Thyme
- 2 Cups Water
- 1 Teaspoon Red Wine Vinegar
- 1 Pinch Salt and Black Pepper
- 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.
- Remove and discard the bay leaf (or leaves). 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.
Top with fried or poached eggs if desired.