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; ¼ 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 Bean Lentil and Vegetable

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