Warm Lentils And Veggies

• 1/2 cup lentils
• 1 bay leaf
• Vegetable broth to cover lentils by an inch or so
• 1 carrot, diced
• 1/2 cup frozen peas
• 1 small onion, chopped
• 1/3 red bell pepper, chopped
• 1/2 stalk celery, diced
• 1 cup spinach, slivered
• 1/4 cup shredded Parmesan
• Toasted pine nuts
• Salt and pepper, to taste

1. Bring lentils, bay leaf and broth to a boil, then cover and simmer for about 20 minutes
2. Add carrots and peas to lentils after about 10 minutes
3. Saute onion, celery and red pepper in a little olive oil until soft
4. Drain lentils, carrots and peas, and mix with sauteed veggies
5. Add spinach and Parmesan, along with some salt and pepper and mix well
6. Sprinkle with pine nuts when you serve

lentils, bay leaf, vegetable broth, carrot, frozen peas, onion, red bell pepper, celery, spinach, parmesan, nuts, salt

Taken from www.epicurious.com/recipes/member/views/warm-lentils-and-veggies-52084801 (may not work)