Lenticchie Brasate

Adapted from: Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich

Ingredients:

2 cups brown lentils
1 medium onion – diced
2 medium carrots – peeled and diced
1 stalk celery – diced
2 bay leaves
½ cup chicken stock
2 tablespoons olive oil
½ tsp ground black pepper
4 cups shredded fresh spinach – washed & drained

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.

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.

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

This is delicious side dish or a main course if served over noodles or rice.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet