Bon Appetit Magazine, Feb 2017, p. 79
I thought we'd give this recipe a whirl as we had almost all of the ingredients listed -- plus the recipe photo in the magazine looked delicious! However, this was one where I was skeptical of the recipe based on the ingredient listing and the name of the dish; I was thinking this might turn out very bland (it's basically lentils and vegetables and no herbs), but it wasn't. It was a nice, flavorful, healthy stew. Just make sure to add enough salt and to cook it with the umami-laden Parmesan rind.
Ingredients: lentils, onion, fennel bulb, carrots, garlic, tomato paste, Parmesan rind, spinach, eggs, red wine vinegar, grated Pecorino, olive oil, Kosher salt, bread for serving
- Used grated Parmesan instead
- Added celery since we had that in the fridge
- Didn't fry the bread
- Next time: Mixing in Andouille sausage would be a nice addition