Lentil Soup With Winter Vegetables

Ingredients

• 8 ounces lentils du Puy
• 1/2 cup (1 stick) unsalted butter
• 1 cup carrots, finely chopped
• 1 cup onion, finely chopped
• 2/3 cup celeriac, finely chopped
• 2/3 cup leeks, finely chopped
• 2/3 cup celery, finely chopped
• 2 sprigs fresh thyme
• 4 cloves garlic
• 10 black peppercorns
• 5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed
• Coarse salt and freshly ground pepper
• 20 baby spinach leaves
• Extra-virgin olive oil, for drizzling
• 4 large eggs
• 1/3 cup white vinegar

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