Braised Lentils with Spinach

Braised Lentils with Spinach
Braised Lentils with Spinach
<em>Lenticchie Brasate</em><p> This recipe is an accompaniment for <a <epi:recipeLink id=100832"> Chicken Breast Valdostana with Braised Lentils</epi:recipeLink>.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Italian Bean Leafy Green Side Braise High Fiber Low/No Sugar Spinach Lentil Fall Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • salt
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 cups brown lentils
  • 2 small onions, diced (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1 stalk celery, trimmed and diced (about 1 1/2 cup)
  • 1/2 cup chicken stock or canned reduced-sodium chicken broth
  • 4 cups finely shredded fresh spinach, thoroughly washed and drained
  • Carbohydrate 47 g(16%)
  • Cholesterol 1 mg(0%)
  • Fat 6 g(9%)
  • Fiber 9 g(35%)
  • Protein 18 g(35%)
  • Saturated Fat 1 g(4%)
  • Sodium 430 mg(18%)
  • Calories 301

Preparation 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. Taste and add salt and pepper if necessary. Serve immediately. Lidia's Italian-American Kitchen by Lidia Bastianich Knopf

Preparation 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. Taste and add salt and pepper if necessary. Serve immediately. Lidia's Italian-American Kitchen by Lidia Bastianich Knopf