1/2 pound chard (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
3-4 eggs
2 tablespoons chopped parsley, for garnish