INGREDIENTS
3
Carrots, medium
1
Fennel, bulb
2 cups
French or black beluga lentils
6
Garlic cloves
1
Onion, large
1
bunch Spinach, large
4
Eggs, large
1 tbsp
Tomato paste
1
Kosher salt
1/4 cup
Olive oil
4
large slices Bread, country-style
1
Red wine vinegar and grated pecorino
1 3x2-inch piece Parmesan rind