Lentil and Egg Stew
Ingredients
- 1 large onion, chopped
- 1 fennel bulb, chopped
- 3 medium carrots, peeled, chopped
- 6 garlic cloves, 5 finely chopped, 1 whole
- ¼ 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)
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