Braised Celery With Lentils and Garlic
['¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal', '6–8 garlic cloves, thinly sliced', '1 tsp. kosher salt, plus more', '½ cup dry white wine or dry vermouth', 'A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)', '2½ cups low-sodium beef, chicken, or vegetable broth', '2 cups Big-Batch Marinated Lentils', '4 large eggs', 'Flaky sea salt', 'Freshly ground black pepper', 'Crusty bread (for serving; optional)']
Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, 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. 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. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. 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.
Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
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