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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Mdshimul Ail
[email protected]I'm not a fan of the texture of lentils. I think I'll try a different recipe next time.
Malik Shezaad
[email protected]This recipe is a bit too spicy for my taste. I'll have to reduce the amount of chili powder next time.
Anukul Ray
[email protected]I'm not sure what went wrong, but my stew turned out really bland. I think I'll try adding more spices next time.
Op bnl
[email protected]This stew is delicious! The lentils are cooked perfectly and the eggs are nice and fluffy.
Nurtaj Jannat Sneha
[email protected]I've made this stew several times now, and it's always a hit. It's a great recipe to have in your back pocket for those nights when you don't know what to make for dinner.
Rajkonna Sheuly
[email protected]This stew is a great way to get your kids to eat their lentils. My kids love the eggs and the mild flavor of the lentils.
Rukeya Wentzel
[email protected]I love that this stew is so versatile. You can add or remove ingredients to suit your taste.
TweeksCoffee
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a crowd-pleaser.
Laxmi thapa
[email protected]I'm not a huge fan of lentils, but this stew changed my mind. It's so flavorful and hearty.
agnita kamau
[email protected]This stew is so comforting and filling. It's perfect for a cold winter day.
esther nasombi
[email protected]The flavors in this stew are amazing! I especially love the smokiness from the paprika.
Mckenzie Lindley
[email protected]This stew is a great way to use up leftover lentils. I also like to add a bit of crumbled feta cheese on top before serving.
alexis lagunas
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a bit of spinach or kale for extra nutrition.
ashraf eltahir
[email protected]This lentil and egg stew was a hit with my family! The flavors were so rich and comforting, and the eggs added a nice protein boost. I will definitely be making this again.