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.
Ingredients
4 servings
Step 1
脉冲洋葱、茴香、胡萝卜和蒜茸n 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
Do Ahead
Step 6
Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.
Leave a Review
Reviews (9)
Back to TopI'm afraid I have to agree with other reviewers. This was really lacking in flavour. Like others, I ended up adding things to try to get some flavour into it, in my case, vegetable stock, extra garlic, and extra tomato paste, but it's clearly too subtle for my palate.
eloves
Australia
8/16/2021
Dish is alright. I added extra garlic and onion, but I don't think it made much of a difference. I would recommend adding some spice but otherwise, a comforting and hearty meal.
callmechef
Oakland, CA
5/6/2021
This is absolutely delicious. We double it and make it at often. Our only adjustment is that we double the tomato paste! We don't typically don't add an egg and love to eat it with a toasted piece of sourdough. I can't imagine saying this is not flavorful! The flavor is distinctive, so it must be something you either love or are not interested in! We are all in!!
lizzydlangley
St. Louis, MO
3/4/2019
I doctored it after making it verbatim and made it palatable, but wouldn't make it again. The eggs definitely add to the dish, but overall, this is as boring as they come.
Anonymous
2/13/2019
I followed the previous reviewers' advice and attempted to give the stew a bit more flavor. Here were my changes: - extra 0.5 to 1 tsp of garlic (can't remember exactly) - extra 1 tsp of tomato paste - reduced the amount of water to 4 fluid cups (I think maybe next time I'll do 2 cups water 2 cups stock (maybe beef) to give some more body or something like that) But add what you feel looks like the right amount. - added red wine vinegar before I put the eggs in (added to taste) - added 2 caps-full of sherry (before I put the eggs in). (had some; thought, "eh, why not") Ultimately, I think this did the trick for adding a bit more flavor, for me at least. Also, another thing. the eggs set much faster for me than expected (and I think the temp was fine, had at about a simmer), and I felt that the "divots" needed to be deeper, more like "wells", so that the eggs didn't run all over the place. For cooking the eggs (I wanted the yolks to be runny, but got essentially boiled eggs instead), maybe try half the cook time (my mistake may have been failing to consider the rest time).
varen.noorden9321
Narberth, PA
6/12/2018
This was simple, but needs a flavor boost. My parmesan rind still had some cheese on it, which I kept scraping into the lentils. It still came out somewhat bland. Next time I'll try more tomato paste and maybe more garlic and/or onion. It's tasty, just needs an extra kick.
birgitlh
10/26/2017
Simple but delicious.
lilj424
Vancouver, BC
10/9/2017
I loved this recipe. This will definitely become a staple in our house. I didn't find it bland at all. I didn't do the eggs in the stew, but it does taste great with a fried egg on top.
jcodiga
Sonoma, CA
3/27/2017
The egg was a nice addition, but the overall dish was a little bland. It definitely needed the vinegar and Parmesan garnish as a boost. I used balsamic vinegar instead. Next time, I would stir it in at the very end of cooking cycle just before egg poach. Perhaps vegetable or chicken broth instead of water.
david_weis_ku
Lawrence, KS
2/26/2017
See Related Recipes and Cooking Tips
-
53 Good Luck Meals for New Year’s Day
Get lucky. -
49 Ways to Use the Lentils in Your Pantry
They're versatile, comforting, and nutritious. Don't worry, we'll show you how to use them. -
71 Hearty and Satisfying Vegetarian Main Dish Recipes
These flavor-packed meat-free meals are sure to satisfy vegetarians and carnivores alike. -
97 Best Egg Recipes for Brunch, Dinner, and Anytime
You can do better than a simple scramble. -
71 Vegetarian Dishes That Are Packed With Protein
Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein. -
83 Vegetarian Dinners to Try This Fall
These easy-to-cook meat-free dinners are weeknight winners. -
71 Healthy Detox Recipes
Indulged a little too much lately? Check out our favorite detox recipes, all of which will help you reset while staying sated.
