Lentil And Egg Stew

Name: Lentil And Egg Stew
Ingredients: 1 large onion, chopped; 1 fennel bulb, chopped; 3 medium carrots, peeled, chopped; 6 garlic cloves, 5 finely chopped, 1 whole; 1/4 cup olive oil, plus more for frying; Kosher salt; 1 tablespoon tomato paste; 2 cups French or black beluga lentils; 1 (3x2-inch) piece Parmesan rind; 1 bunch large spinach, tough stems trimmed; 4 large eggs; 4 large slices country-style bread; Red wine vinegar and grated Pecorino (for serving)

13 ingredients

1 steps

Ingredients

1 large onion, chopped
1 fennel bulb, chopped
3 medium carrots, peeled, chopped
6 garlic cloves, 5 finely chopped, 1 whole
1/4 cup olive oil, plus more for frying
Kosher salt
1 tablespoon tomato paste
2 cups French or black beluga lentils
1 (3x2-inch) piece Parmesan rind
1 bunch large spinach, tough stems trimmed
4 large eggs
4 large slices country-style bread
Red wine vinegar and grated Pecorino (for serving)

Directions

1

["Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat 1/4 cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10-12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a puree), 10-12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35-45 minutes, depending on type. Taste and season with more salt.", "Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don't have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by 1/4-cupfuls if needed to loosen. Scatter wilted spinach across the top.", "Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8-12 minutes.", "While the eggs are cooking, heat a small saucepan over medium-high; pour in oil to come 1/4\" up sides. Working one at a time