• 1/2 medium onion, diced
  • 1/2 fennel bulb, diced
  • 1 medium carrot, peeled and diced
  • 2 garlic cloves, finely chopped
  • ¼ cup olive oil
  • salt
  • 1 tablespoon tomato paste
  • 1 cup black beluga lentils
  • 1 bunch baby spinach (about 2 cups)
  • 2 large eggs (poached recipe follows)
  • Quince vinegar or red wine vinegar
  • 1 of a head green cabbage *
  • 1 cup melted butter
  • 3 Tbsp of dark red miso


For the Lentils

Sweat the onion, fennel, carrots, and chopped garlic in ¼ cup oil in a large pot over medium heat. Cook, stirring occasionally, until soft, 10–12 minutes. Stir in tomato paste and cook, adding a splash of water if mixture is browning too quickly, until golden brown and very soft, 10–12 minutes.

 Add the lentils and 3 cups water. Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35–45 minutes, depending on type. Taste and season with more salt and a couple splashes of the vinegar.

Next, Add the spinach directly to the pot and let it wilt slightly.

To poach the eggs.

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

Crack 1 very fresh cold large egg into a custard cup or small bowl. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

Chef tip: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.

Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, or stir egg in any way.

Lift the egg out and season with salt and pepper, then add to your lentils.


For the charred cabbage

Pre heat the oven to 350F

Heat a large skillet to medium high heat. Cut the cabbage into 4 wedges, and place in the skillet with a small amount of grapeseed oil. Do not move the cabbage and let the cabbage cook until lightly charred. Next, add the melted butter and miso mixture on top of the cabbage. Place in the oven for about 20 min or until your desired doneness. When the cabbage is cool to the touch sliceand save to top your lentil dish with.

Carefully divide stew and eggs among bowls, add one more splash of vinegar to each. Place a wedge of cabbage on the side and top the with crispy seaweed*

* dried wakame chazuke is available at most grocery stores.