Lentil Stew with Olive-Oil-Fried Eggs

I'm always on the lookout for quick, no-fuss recipes for weeknight dinners; and this recipe for Umbrian Lentil Stew with Olive-Oil-Fried Eggs from Food&Wine is perfect for breaking out of my usual routine.  This dish is notable in many ways: it's easy to prepare, requires minimal prepping and standard ingredients; but best of all, it manages to be wonderfully satiating without using any type of grain.

Instead, lentils form the base. The original recipe calls for Umbrian lentils, a variety known for their delicate taste, tender peel and tiny size (thank you Mario).  These lentils are cultivated organically in the Castelluccio plains of Umbria, the smallest region in Italy, and often bear a higher price tag.  If your local supermarket doesn't carry it, I think the green lentil makes a fine substitute. Also, if you like your lentils slightly chewy like me, there's no need to soak them before cooking.

The lentils are simmered in chicken broth and sautéed vegetables, similar to the way you would cook rice for risotto. (To make this recipe vegetarian, you can use vegetable broth, and sun-dried tomatoes in place of prosciutto (get the dried kind, not the ones packed in oil). It's admittedly an inferior substitute, but it serves the same purpose (providing the necessary saltiness). I didn't use arugula, which I can see going great in this dish; but even without it, the balsamic vinegar and grated Parmigiano-Reggiano pulled all the flavors together. Make sure to fry the eggs over high heat to get those amazingly crisp edges: Once you break your fork into the warm yellow yolk, you'll wonder why you don't incorporate eggs into more non-breakfast dishes.

Lentil Stew with Olive-Oil-Fried Eggs (adapted from Food&Wine)

Serves: 4

-Ingredients-

• 2 tablespoons extra-virgin olive oil, plus more for frying
• 1/2 cup finely chopped sun-dried tomatoes
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 1/2 small onion, finely diced
• 2 large garlic cloves, minced
• 1 1/2 teaspoons tomato paste
• 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
• 1 quart low-sodium chicken broth
• Salt and freshly ground pepper
• 4 large eggs
• 12 arugula leaves
• Parmigiano-Reggiano cheese and balsamic vinegar, for serving

- Instructions -

1. In a saucepan, heat the 2 tablespoons of oil; add the sun-dried tomatoes and cook over low heat until they soften.
2. In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. 
3. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper. (If you run out of broth, simply add water in small additions)
4. In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula, if using. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.