Lentil And Egg Stew

• 1 large onion, chopped
• 1 fennel bulb, chopped
• 3 medium carrots, peeled, chopped
• 6 garlic cloves, 5 finely chopped, 1 whole
• 1/4 cup olive oil, plus more for frying
• Kosher salt
• 1 tablespoon tomato paste
• 2 cups French or black beluga lentils
• 1 (3x2-inch) piece Parmesan rind
• 1 bunch large spinach, tough stems trimmed
• 4 large eggs
• 4 large slices country-style bread
• Red wine vinegar and grated Pecorino (for serving)

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 puree), 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.
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.
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.
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.
5. Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
6. Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.

onion, fennel bulb, carrots, garlic, olive oil, kosher salt, tomato paste, black beluga lentils, parmesan rind, spinach, eggs, countrystyle, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/lentil-and-egg-stew (may not work)