Braised Lentils With Spinach

Review This Recipe

• Servings: 6

Ingredients

• Salt
• 4 Cups Spinach, thoroughly washed and drained
• 2 Cups Lentils
• 1/2 Cup Chicken Stock
• 2 Tablespoons Olive Oil
• Black Pepper
• 2 Bay Leaves
• 2 Small Onions, diced (about 1 1/2 cups)
• 1 Stalk Celery, trimmed and diced (about 1 1/2 cup)
• 2 Medium Carrots, peeled and diced (about 1 cup)

Cooking Directions

View Recipes For Lenticchie Brasate

This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils

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 until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.

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.

Reviews

There are currently no reviews for Braised Lentils With Spinach

Be the first to review it!