Umbrian Lentil Stew with Olive-Oil-Fried Eggs

Name: Umbrian Lentil Stew with Olive-Oil-Fried Eggs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving; 12 arugula leaves; 1 small carrot, coarsely chopped; 1 small rib small celery rib, coarsely chopped; 296 milliliters 1/2 pound Umbrian lentils or green lentils; 4 larges eggs; 1 large garlic clove, minced; 946 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil, plus more for frying; 1 smalls onion, finely diced; 57 grams thinly sliced prosciutto, finely chopped; 4 servings Salt and freshly ground pepper; 2 teaspoons tomato paste

Umbrian Lentil Stew with Olive-Oil-Fried Eggs might be just the main course you are searching for. One portion of this dish contains about 27g of protein, 13g of fat, and a total of 397 calories. This recipe serves 4. It will be a hit at your Autumn event. A mixture of parmigiano-reggiano cheese and aged balsamic vinegar, eggs, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.

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Prosciutto

Cooking Oil

Equipment you will use

Sauce Pan

In a food processor, finely chop the carrot and celery.

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Carrot

Celery

Equipment you will use

Food Processor

Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes.

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Vegetable

Garlic

Onion

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Sauce Pan

Add the tomato paste and stir over moderately high heat until shiny, 1 minute.

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Tomato Paste

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.

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Lentils

Broth

Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes.

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Broth

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.

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Salt And Pepper

Lentils

Broth

Sauce

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. Grate the cheese over the eggs and drizzle with balsamic vinegar.

Ingredients you will need

Balsamic Vinegar