Braised Celery With Lentils and Garlic

Name: Braised Celery With Lentils and Garlic
Yield: 4 servings
Ingredients: 1 ¼ cup plus 1 Tbsp. extra-virgin olive oil; 1 1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal; 1 6–8 garlic cloves, thinly sliced; 1 1 tsp. kosher salt, plus more; 1 ½ cup dry white wine or dry vermouth; 1 A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional); 1 2½ cups low-sodium beef, chicken, or vegetable broth; 1 2 cups Big-Batch Marinated Lentils; 1 4 large eggs; 1 Flaky sea salt; 1 Freshly ground black pepper; 1 Crusty bread (for serving; optional)

From the kitchen of Carly

Celery transforms into something unexpected here, braised until golden and tender alongside earthy lentils and deep golden garlic. The broth becomes silky, the flavors meld into something greater than the parts. Top with a soft egg and flaky salt for richness and contrast.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1¼ cup plus 1 Tbsp. extra-virgin olive oil
11 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal
16–8 garlic cloves, thinly sliced
11 tsp. kosher salt, plus more
1½ cup dry white wine or dry vermouth
1A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)
12½ cups low-sodium beef, chicken, or vegetable broth
12 cups Big-Batch Marinated Lentils
14 large eggs
1Flaky sea salt
1Freshly ground black pepper
1Crusty bread (for serving; optional)

Instructions

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.