Tuesday, February 5, 2008

Braised Lentils with Spinach

I found this recipe on Elly's blog and I highly recommend it. It's such a flavorful, easy way to prepare lentils!

I will definitely be making this again!


1/2 cup brown lentils
1 bay leaf
2 tsp. olive oil
1 sprig thyme or a pinch of dried
1 small carrot, diced
1 small piece celery, diced
1/2 small onion, diced
4-5 mushrooms, chopped
1 clove garlic, minced
3 Tbsp. chicken or vegetable stock
1 cup fresh spinach, shredded or chopped
salt and pepper to taste

Place lentils and bay leaf in a small pan and pour cold water in the pan so that it reaches about 3" above the lentils. Cook at a rolling boil until lentils are tender, about 20-25 minutes. Drain.

Meanwhile, heat a medium skillet over moderate heat and add olive oil and thyme. Saute the onions, celery, carrots and mushrooms until tender.

Stir in garlic and cook until fragrant, about 30 seconds. Add lentils and chicken stock. Bring to a boil and cook until liquid is reduced enough to coat lentils--a couple minutes. Add spinach and cook until just wilted. Season to taste with salt and pepper.

1 comment:

Katie said...

This looks and sounds like a great dish! I love lentils and spinach AND braising! I'll definitely have to try.