Braised Celery With Lentils and Garlic - Easy Warming Meal

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.

YIELD : 4 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes

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

 

PREPARATION

  1. Heat ¼ cup oil in a large high-sided skillet over medium-high.
  2. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes,
  3. 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.
  4. 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.
  5. Add broth and bring to a boil; stir in lentils.
  6. Cook until lentils are warmed through and flavors have come together, about 5 minutes.
  7. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
  8. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium.
  9. 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.
  10. Divide braised celery soup among bowls.
  11. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper.
  12. Serve with crusty bread, if desired.
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