Lentil and Egg Stew

Preparation

1. Step 1

   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.

   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.

2. Do Ahead

   Step 6

   Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.