Warm Lentil Salad with Bacon and Eggs

I've been missing my yummy lentil soups (Curried Lentils and Tomatoes Stew and Lentil Stew with Bacon and Greens) but not in the mood for hot soups.  I've seen a bunch of variations of recipes for lentils and eggs on the internet so I decided to throw something together based on random things I had in my fridge and I was pleasantly surprised.  This dish was super yummy and satisfying.  And I'm a sucker for a fried egg topper (mmm runny yolk!).  I think this is my new favorite comfort food and it's definitely a lot healthier than my standard comfort foods!

Servings: 2-4 (depends on if you want a big or small dish)

Ingredients:
1 cup dry green lentils
1 bag of baby spinach
1 small onion, chopped
1/4 cup carrots, chopped (you could add more; I'm just not a big carrot person)
4 slices bacon, chopped
4 eggs (or more if you want - the more eggs the merrier!)
1/4 teaspoon thyme
2 cups water
Red wine vinegar to taste
Salt and pepper to taste

Instructions:

• Bring 1 cup of lentils and 2 cups of water to a boil in a medium pot.  Reduce heat to a simmer and cook for 20 minutes.  Drain well.
• Heat a pan over medium heat and cook 1 chopped onion, 1/4 cup chopped carrots, 4 slices chopped bacon, and 1/4 tsp thyme about 4-6 minutes, stirring occasionally, until onions are tender.
• Add the cooked lentils and a bag of spinach to the pan.  Stir everything together until the spinach leaves wilt.
• Add red wine vinegar, salt and pepper to the lentil mixture to taste.
• Fry or poach 4 eggs so that the whites are solid and the yolks are nice and runny.  
• Top the lentil mixture with the eggs (I do two for my dish because I'm an egg monster).
• You can season with more salt and pepper if needed.  Because my taste buds are warped from years of eating spicy Korean food I added a couple splashes of Tabasco sauce (mmm extra vinegar taste too!).

• Mash up the egg and enjoy!

 I hurriedly took these photos and then dug in.  Delish!