Lenticchie Brasate

Name: Lenticchie Brasate
Ingredients: 2 cups brown lentils; 1 onion medium, diced; 2 carrots mediums, peeled and diced; 1 stalk celery diced; 2 bay leaves; 1/2 cup chicken stock; 2 tablespoons olive oil; 1/2 teaspoon ground black pepper; 4 cups fresh spinach shredded, washed and drained

9 ingredients

3 steps

Ingredients

2 cups brown lentils
1 onion medium, diced
2 carrots mediums, peeled and diced
1 stalk celery diced
2 bay leaves
1/2 cup chicken stock
2 tablespoons olive oil
1/2 teaspoon ground black pepper
4 cups fresh spinach shredded, washed and drained

Directions

1

Pour enough cold water over the lentils, onions, carrots, celery and bay leaves in a sauce-pan. 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, 20-25 minutes. Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.
2

Pour in the chicken stock and olive oil and season lightly with the 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.
3

Drizzle a little olive oil over each plate and garnish with grated Romano cheese if desired.