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Ingredients

• 2 tablespoons  extra-virgin olive oil, plus more for frying
• 2 ounces  thinly sliced prosciutto, finely chopped
• 1   small carrot, coarsely chopped
• 1   small celery rib, coarsely chopped
• 1/2   small onion, finely diced
• 1   large garlic clove, minced
• 1 1/2 teaspoons  tomato paste
• 1/2 pound  Umbrian lentils, or green lentils (1 1/4 cups)
• 1 quart  low-sodium chicken broth
•   Salt and freshly ground pepper
• 4   large eggs
• 12   arugula leaves
•   Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Description

In Panicale, The Small Umbrian Town Where Nancy Silverton's House Is Located, Matt Molina Bought Umbrian Lentils -- A Small, Brownish-green Variety Grown In Castelluccio. "They Have A Rich, Buttery Flavor That's So Comforting," He Says.

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