Braised Lentils with Spinach
 
Ingredients:

• 2 cups brown lentils
• 2 small onions, diced
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 2 bay leaves
• ½ C chicken or vegetable stock
• 2 T olive oil
• 1 bag of washed spinach
• Salt and pepper to taste
  
  Cover the lentils so that there is approximately 2” of water above the lentils. Add the onions, carrots, celery and bay leaves. Add salt and pepper and bring to a boil. Cook at medium/high heat for 20 minutes. Drain the beans and discard the bay leaves. Move to a skillet and add, oil, and salt and pepper. Boil and reduce the liquid so that the lentils are moist with no extra liquid. Add the spinach and toss until slightly wilted. Season with salt and pepper one more time if necessary and serve.