Braised Lentils with Spinach

Serves 6

This recipe and others like it are from her book, Lidia’s Italian American Kitchen. Here’s how to order your own copy!

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 1/2 cup)

2 bay leaves

Salt

1/2 cup chicken stock, or canned reduced-sodium chicken broth

2 T extra virgin oilive oil

Freshly ground black pepper

4 cups finely shredded fresh spinach, thoroughly washed and drained

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, covered, until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer the lentils 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.