Lentil and Egg Stew with Grated Cheese
Rich, gooey, cheesy deliciousness. This is super comfort food, and feels so indulgent. Pair with some naan for a feast.
Ingredients
- 1 large Onion, peeled + chopped
- 3 medium Carrot, peeled + chopped
- 6 cloves Garlic, peeled + chopped
- 1/4 c Olive Oil
- Salt, to taste
- 1 tbsp Tomato Paste
- 2 c Brown, French, or Black Beluga Lentils
- 1 3 x 2 inch piece Parmesan Rind
- 1 large bunch Spinach, tough stems trimmed
- 4 Eggs
- 4 Naan, or large slices country-style Bread
- Grated Parmesan or Pecorino (for serving)
Instructions
- Pulse onion, carrots, and chopped garlic in food processor until finely chopped. Heat ¼ cup oil in a large pot over medium. Add finely chopped veggies, season with salt, + cook, stirring occasionally, until soft, 10–12 minutes. Stir in tomato paste + cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft, 10–12 minutes. Add lentils + 6 cups water. Lay Parmesan rind on top. Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35–45 minutes, depending on type. Taste to make sure they’re tender, then season with more salt if needed. Add spinach leaves and stir together until wilted.
- Using the back of a spoon, create 4 wells in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8–10 minutes.
- While the eggs are cooking, warm the naan in a toaster or microwave until steamy (or toast your bread).
- Carefully divide stew and eggs among bowls, and top with grated cheese (mmmmm cheeeeeeeeese). Serve with naan, or toast, or whatever.