Braised Celery With Lentils and Garlic

olive oil celery garlic white wine herb egg wheat/gluten-free dairy free vegetarian

Anna Stockwell

4 servings

Source

Ingredients

¼ cup plus 1 Tbsp. extra-virgin olive oil

1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal

6–8 garlic cloves, thinly sliced

1 tsp. kosher salt, plus more

½ cup dry white wine or dry vermouth

A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)

2½ cups low-sodium beef, chicken, or vegetable broth

2 cups Big-Batch Marinated Lentils

4 large eggs

Flaky sea salt

Freshly ground black pepper

Crusty bread (for serving; optional)

Method

Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.

Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.