Braised Lentils With Onions And Spinach

• 1 tablespoon oil
• 1 cup carrot, finely chopped
• 1/2 cup shallot, finely chopped
• 1/4 cup dry white wine (or apple juice)
• 2 cups dried lentils
• 4 cups onions, thinly sliced
• 3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 fresh thyme sprigs
• 2 tablespoons red wine vinegar
• 1 (10 ounce) bag prewashed fresh spinach
• 4 ounces crumbled feta cheese

1. Heat olive oil over med-high heat in a dutch oven, and saute carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
2. Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
3. Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
4. For vegetarian use vegetable broth.

oil, carrot, shallot, white wine, dried lentils, onions, chicken broth, salt, pepper, thyme, red wine vinegar, fresh spinach, feta cheese

Taken from www.food.com/recipe/braised-lentils-with-onions-and-spinach-175193 (may not work)