Braised Lentils with Spinach
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 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
