Quick cooking and packed with protein, French lentils are a favorite legume for weeknight suppers. This hearty vegetarian stew is topped with jammy eggs and a sprinkle of shaved parmesan.
Contains: milk, eggs.
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What You Get
What You'll Need
Salt & freshly ground pepper
Chop 2 cloves of garlic. In a large pot or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with a pinch of salt, and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add 3 cups of the broth, the tomatoes, ¾ cup of the dried lentils, and 1 bay leaf. Bring to a boil, turn down to a simmer, cover, and cook until the lentils are tender, 30 minutes. Add more broth to thin the soup as necessary, and season to taste with salt and pepper.
In a nonstick skillet over medium-high heat, warm 1 tablespoon olive oil. Crack 3 eggs into the pan and season with salt and pepper. Fry until the whites are set and starting to brown around the edges but the yolks are still runny, 2½ to 3 minutes for sunny-side up.
Ladle the stew into bowls, drizzle lightly with olive oil, and squeeze with the lemon. Top each bowl with an egg, sprinkle with the Parmesan, and serve warm.