Red pepper flakes (optional)
vegetable or <a href=https://www.ricardocuisine.com/"https:////www.ricardocuisine.com//en//foodproducts//broth//143-chicken-broth/">chicken broth<\/a>","uri":"","substitutes":[]},{"id":1293868,"title":"fresh thyme","description":"1\tthyme sprig","uri":"","substitutes":[]},{"id":1293869,"title":"bay leaf","description":"1\tbay leaf","uri":"","substitutes":[]},{"id":1293870,"title":"dried green lentils","description":"\u00bd cup (100 g) dried green lentils, rinsed and drained ","uri":"","substitutes":[]},{"id":1293871,"title":"quinoa","description":"\u00bd cup (90 g) quinoa, rinsed and drained ","uri":"","substitutes":[]},{"id":1293872,"title":"onion","description":"1\tonion, thinly sliced","uri":"","substitutes":[]},{"id":1293873,"title":"olive oil","description":"2 tbsp (30 ml) olive oil","uri":"","substitutes":[]},{"id":1293874,"title":"carrots","description":"1 \u00bd cups (195 g) carrots, sliced into rounds 1\/8 inch (3 mm) thick ","uri":"","substitutes":[]},{"id":1293875,"title":"honey","description":"2 tbsp (30 ml) honey","uri":"","substitutes":[]},{"id":1293876,"title":"white wine vinegar","description":"3 tbsp (45 ml) white wine vinegar","uri":"","substitutes":[]},{"id":1293877,"description":"4 cups (100 g) tatstoi leaves (see note) ","uri":"","substitutes":[]},{"id":1293878,"title":"poached eggs","description":"4\tpoached eggs","uri":"\/en\/recipes\/1091-poached-eggs","substitutes":[]},{"id":1293879,"title":"fresh dill sprig","description":"3 tbsp dill fronds ","uri":"","substitutes":[]},{"id":1293880,"title":"red pepper flakes","description":"Red pepper flakes (optional)","uri":"","substitutes":[]}],"description":""}],"preparationGroups":[{"id":166663,"groupOrder":1,"preparations":[{"id":639548,"description":"In a large pot, bring the broth, thyme and bay leaf to a boil. Add the lentils and cook over medium heat for 14 minutes. Add the quinoa and cook for another 10 to 12 minutes or until the lentils and quinoa are both tender. Add water as needed. Drain any excess liquid. Remove and compost the thyme and bay leaf.","preparationOrder":1},{"id":639549,"description":"Meanwhile, in a large skillet over medium heat, soften the onion in the oil. Add the carrots. Continue to cook until the carrots are tender and the onions are lightly browned. Add the honey and vinegar. Toss to coat the vegetables. Remove from the heat.","preparationOrder":2},{"id":639550,"description":"Add the tatsoi and the lentil mixture to the skillet. Season with salt and pepper. Mix well.","preparationOrder":3},{"id":639551,"description":"Divide the mixture among 4 bowls. Place a poached egg at the centre of each bowl. Sprinkle with the dill and a pinch of red pepper flakes, if desired.","preparationOrder":4}],"description":""}]}">
Preparation
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