Hearty Beluga Lentil Stew with Fried Eggs & Pecorino Cheese Toast

Hearty Beluga Lentil Stew

with Fried Eggs & Pecorino Cheese Toast

40 MIN
4 Servings
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From the Test Kitchen

Pimentón, the vivid spice at the heart of this stew, is actually a special grade of paprika, or the powder of red chile peppers. Native to the Americas, red chiles were brought to Spain in the late 15th Century, by a passenger aboard Christopher Columbus’ second voyage. The peppers were planted in Spain and thrived in its unique climate. By the 17th Century, pimentón, the smoked and ground form of the pepper, emerged. Here, it adds robust flavor as it toasts with aromatic vegetables, then simmers with tender, earthy beluga lentils.

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  • Nutrition
    PER SERVING
  • Calories
    635 Cals (est.)
fresh
ingredients
Hearty Beluga Lentil Stew with Fried Eggs & Pecorino Cheese Toast
Title
  • 4 Farm Eggs
  • 1½ cups Beluga Lentils
  • 2 Small Baguettes
  • 3 cloves Garlic
  • 2 Carrots
  • 1 bunch Lacinato Kale
  • 1 Red Onion
  • 1 large bunch Parsley
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Tomato Paste
  • 2 tsps Pimentón
  • ½ cup Grated Pecorino Cheese
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 425°F. Peel and thinly slice the garlic and onion. Peel the carrots and thinly slice into rounds on an angle. Trim off and discard the very ends of the baguettes; slice the baguettes into 2-inch pieces on an angle. Separate the kale stems and leaves; discard the stems and finely chop the leaves. Pick the parsley leaves off the stems; discard the stems.

Cook the aromatics:
2 Cook the aromatics:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion, carrots and pimentón; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

Add the lentils & kale:
3 Add the lentils & kale:

Add the lentils, kale and 5 cups of water to the pot of aromatics. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 24 to 26 minutes, or until the lentils are tender.

Make the pecorino cheese toast:
4 Make the pecorino cheese toast:

While the lentils simmer, lightly coat a sheet pan in olive oil. Rub the cut sides of the baguette slices in the olive oil; season with salt and pepper. Top with half the pecorino cheese. Toast in the oven 4 to 5 minutes, or until golden brown and crispy. Remove from the oven and transfer to a serving dish.

Fry the eggs:
5 Fry the eggs:

While the lentils continue to simmer, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set but the yolks are still runny (or to your desired degree of doneness). Remove from heat.

Finish & serve your dish:
6 Finish & serve your dish:

Stir the vinegar and remaining pecorino cheese into the pot of cooked lentils; season with salt and pepper to taste. Divide the finished stew between 4 bowls. Top each with a fried egg. Serve with the pecorino cheese toast on the side. Garnish with the parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 425°F. Peel and thinly slice the garlic and onion. Peel the carrots and thinly slice into rounds on an angle. Trim off and discard the very ends of the baguettes; slice the baguettes into 2-inch pieces on an angle. Separate the kale stems and leaves; discard the stems and finely chop the leaves. Pick the parsley leaves off the stems; discard the stems.

2 Cook the aromatics:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion, carrots and pimentón; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

Cook the aromatics:
Add the lentils & kale:
3 Add the lentils & kale:

Add the lentils, kale and 5 cups of water to the pot of aromatics. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 24 to 26 minutes, or until the lentils are tender.

4 Make the pecorino cheese toast:

While the lentils simmer, lightly coat a sheet pan in olive oil. Rub the cut sides of the baguette slices in the olive oil; season with salt and pepper. Top with half the pecorino cheese. Toast in the oven 4 to 5 minutes, or until golden brown and crispy. Remove from the oven and transfer to a serving dish.

Make the pecorino cheese toast:
Fry the eggs:
5 Fry the eggs:

While the lentils continue to simmer, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set but the yolks are still runny (or to your desired degree of doneness). Remove from heat.

6 Finish & serve your dish:

Stir the vinegar and remaining pecorino cheese into the pot of cooked lentils; season with salt and pepper to taste. Divide the finished stew between 4 bowls. Top each with a fried egg. Serve with the pecorino cheese toast on the side. Garnish with the parsley. Enjoy!

Finish & serve your dish:
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