Braised Lentils with Spinach |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Lenticchie Brasate This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils. Ingredients:
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 |
Directions:
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.
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.
3. Lidia's Italian-American Kitchen by Lidia Bastianich Knopf
|
|