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- Braised Lentils with Spinach
- (Lenticchie Brasate con Spinaci)
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- Ingredients:
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- 2 cups brown lentils
2 small onions, diced (about 1 and 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 and 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or chicken broth
2 tablespoons extra virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained
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- Directions:
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- Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers.
Season with salt and bring to a boil over high heat.
Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes.
Drain the lentils, discard the bay leaves, and transfer to a large skillet.
Pour in the chicken stock and olive oil and season lightly with salt and pepper.
Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes.
Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.
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- Taste and add salt and pepper if necessary. Serve immediately. Makes 6 servings.
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- That's it!
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