<em>Lenticchie Brasate</em><p>This recipe is an accompaniment for <a <epi:recipeLink id=100832"> Chicken Breast Valdostana with Braised Lentils</epi:recipeLink>.

　　

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 1/2 cup)

　　2 bay leaves

　　Salt

　　1/2 cup chicken stock 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 until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer 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.

　　Lidia's Italian-American Kitchen by Lidia BastianichKnopf