Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.

　　

Ingredients

4 servings

　　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 vegetable, chicken, or beef broth

　　2 cups Big-Batch Marinated Lentils

　　4 large eggs

　　Flaky sea salt

　　Freshly ground black pepper

　　Crusty bread (for serving; optional)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.