Braised Lentils with Spinach

1. 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. 2

   Season with salt and bring to a boil over high heat.

3. 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. 4

   Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.

5. 5

   Pour in the chicken stock and olive oil and season lightly with salt and pepper.

6. 6

   Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes.

7. 7

   Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.

8. 8

   Taste and add salt and pepper if necessary.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.