Saturday, May 27, 2017

Recipe: Lentil and Egg Stew

Lentil and Egg Stew
Bon Appetit Magazine, Feb 2017, p. 79
4 Stars

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

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