Braised Lentils with Spinach

• 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 (page 74) or canned reduced-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 4 cups finely shredded fresh spinach, thoroughly washed and drained

1. Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers.
2. Season with salt and bring to a boil over high heat.
3. Adjust the heat so the water is at a gentle boil and cook, covered, until the lentils are tender, 20 to 25 minutes.
4. Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.
5. Pour in the chicken stock and olive oil and season lightly with salt and pepper.
6. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes.
7. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.
8. Taste and add salt and pepper if necessary.
9. Serve immediately.

brown lentils, onions, carrots, celery, bay leaves, salt, chicken, extravirgin olive oil, freshly ground black pepper, fresh spinach

Taken from www.epicurious.com/recipes/food/views/braised-lentils-with-spinach-375229 (may not work)