Name: Lentil and Egg Stew
Yield: 4 servings
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)

Image may contain Plant Food Produce Lentil Vegetable and Bean

Photo by Peden + Munk

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.

Recipe notes

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