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Braised Lentils and Chard Topped with an Egg

Emily Han
  • minutes
  • Serves 3 to 4

INGREDIENTS

1

Bay leaf

1/2 cup

Carrot

1/2 lb

Chard

2

Garlic cloves

1 cup

Green or brown lentils, dried

2 tbsp

Parsley

1/4 tsp

Thyme, dried

1/2 cup

Yellow onion

3

Eggs

1

Salt and freshly ground black pepper

2 tbsp

Olive oil

1 tsp

Red wine vinegar

2 cups

Water