Lentil and Quinoa Bowls with Tatsoi and Poached Eggs

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)