Braised Lentils with Spinach Recipe

Name: Braised Lentils with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Braised Lentils with Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lentils with Spinach

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