Cooking During COVID

Michael Symon is streaming live cooking demonstrations daily on Facebook as he cooks through COVID. This recipe for Lentil Stew with Crispy Egg on Top is one we are particularly fond of making use of Umbrian lentils from Casa Corneli.


3 tablespoons extra virgin olive oil

2 pounds ground meat or sausage, optional

1 cup diced onion, shallot or leek

3 large ribs celery, sliced thin

2 carrots, cut into disks

2 cloves garlic, minced

1 teaspoon your favorite ground spice

1 pound Casa Corneli Umbrian lentils rinsed

1 teaspoon your favorite dried herb

2 potatoes, cut into large chunks

Splash of vinegar, any type on hand

Fried eggs, if you like, for topping


  1. Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

  2. Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.  

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