Ingredients

makes 6 servings

　　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

　　

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.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.