Best Lentil And Egg Stew Recipes

LENTIL AND EGG STEW

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.

LENTIL STEW

Steps:

• Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
• Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

EMERIL'S LENTIL STEW

Steps:

• In a large pot heat oil over medium heat.
• Add the garlic, cook, stirring for 30 seconds.
• Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
• Reduce the heat, cover, and simmer for 10 minutes.
• Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
• Add the lemon juice, zest, and spinach.
• Simmer for 2 minutes or until the spinach wilts.
• Fold in the mint and parsley.
• Adjust the seasonings.
• Serve with crumbled feta.