Recipe information
Yield
makes 6 servings
Ingredients
2
2
2
1
2
1
2
4
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
