Braised Lentils with Spinach

Recipe by Lidia Bastianich, Lidia’s Italian-American Kitchen

2 cups brown or french green 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
1/2 cup chicken broth
2 Tablespoons extra-virgin olive oil
salt and freshly ground black pepper
4 cups finely shredded fresh spinach, washed and drained

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.