LENTIL AND EGG STEW
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Provided by Nate Appleman
Categories Bon Appétit Lentil Stew Egg Spinach Healthy Vegetarian Parmesan Soup/Stew Dinner Winter Bread
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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 purée), 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, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.
- Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
- Do Ahead
- Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.
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Ayomide Akeem
[email protected]This was a great recipe! The lentils and eggs were cooked perfectly, and the vegetables added a nice touch of flavor. I also liked the addition of the spices, which gave the stew a warm and inviting flavor.
hawa mohamed
[email protected]This lentil and egg stew was a delicious and hearty meal! The lentils were tender and flavorful, and the eggs added a nice touch of creaminess. I also liked the addition of the vegetables, which gave the stew a nice texture and flavor boost. I will d
Md Junaid
[email protected]This was a great recipe! The lentils and eggs were cooked perfectly, and the vegetables added a nice touch of flavor. I also liked the addition of the spices, which gave the stew a warm and inviting flavor.
Savannah Bland
[email protected]This lentil and egg stew was a delicious and hearty meal! The lentils were tender and flavorful, and the eggs added a nice touch of creaminess. I also liked the addition of the vegetables, which gave the stew a nice texture and flavor boost. I will d
Raheel Pathan
[email protected]This was a great recipe! The lentils and eggs were cooked perfectly, and the vegetables added a nice touch of flavor. I also liked the addition of the spices, which gave the stew a warm and inviting flavor.
Josie Ravenwolf
[email protected]This stew was easy to make and very delicious! The lentils and eggs were cooked perfectly, and the vegetables added a nice touch of flavor. I also liked the addition of the spices, which gave the stew a warm and inviting flavor.
Shahriar Rahman
[email protected]This was a great recipe! The lentils and eggs were cooked perfectly, and the vegetables added a nice touch of flavor. I also liked the addition of the spices, which gave the stew a warm and inviting flavor. Overall, this was a great recipe and I woul
Robert Gutierrez
[email protected]This stew was delicious! The lentils were cooked perfectly and the eggs were nice and fluffy. I also really liked the addition of the vegetables, which gave the stew a nice texture and flavor boost. I will definitely be making this again!
al abbas
[email protected]I love this recipe! It's so simple to make, yet so flavorful and satisfying. The lentils and eggs are a great combination, and the vegetables add a nice touch of freshness. I've made this several times now, and it's always a hit with my family and fr
mokhtar danish
[email protected]This was an easy and delicious recipe! I didn't have any celery on hand, so I used carrots instead, and it turned out great. I also added a bit of garlic powder and paprika for some extra flavor. The lentils and eggs were cooked perfectly, and the st
Ahmad Mirza
[email protected]I'm not usually a fan of lentil stews, but this one was really good! The lentils were tender and flavorful, and the eggs added a nice touch of creaminess. I also liked the addition of the spices, which gave the stew a warm and inviting flavor. Overal
Daniela Ursini
[email protected]This lentil and egg stew was a delightful surprise! The lentil were perfectly cooked and the eggs added a wonderful richness. I also really appreciated the addition of the vegetables, which gave the stew a nice texture and flavor boost. I will defini