One big pot of lentils, and two brand-new recipes.
I happened to have a head of celery in my fridge that wanted eating, but that's not the only reason I selected it to braise for this recipe. Cooked celery is an under-celebrated ingredient, and I'd shout my love for it from the rooftops.
These are times for begin gentle, so you'll slide a just-set, delicately fried egg into each bowl before serving. We don't need crispy edges here. Iwant fresh green things on top though, so I scatter the celery leaves over—parsley works, too, if you have it, or dill, or chives. It's something great out of nothing much. And if you've got a yellow bowl to serve it from, or a daffodil to look at out the window while you eat, even better.
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