1/2 pound d (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
2 tablespoons chopped parsley, for garnish
Cut the center stems from the d and dice them the same size as the onions and carrots. Cut the d 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 d 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 d leaves, cover the pan, and cook for another 5-10 minutes until the d leaves are wilted. Season the lentils with vinegar, salt, and pepper.
Meanwhile, fry or poach the eggs.
To serve, divide the lentil and d mixture between dishes, garnish with parsley, and top with eggs.
Uploaded: Mar 11, 2014