Lentil and Quinoa Bowls with Tatsoi and Poached Eggs | RICARDO

Ingredients

• 4 cups (1 litre) vegetable or chicken broth
• 1 thyme sprig
• 1 bay leaf
• ½ cup (100 g) dried green lentils, rinsed and drained
• ½ cup (90 g) quinoa, rinsed and drained
• 1 onion, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 ½ cups (195 g) carrots, sliced into rounds 1/8 inch (3 mm) thick
• 2 tbsp (30 ml) honey
• 3 tbsp (45 ml) white wine vinegar
• 4 cups (100 g) tatstoi leaves (see note)
• 4 poached eggs
• 3 tbsp dill fronds
• Red pepper flakes (optional)