Lenticchie Brasate

Photo: Lady Catherine Gourmet

Ingredients

2 cups brown lentils

1 medium onion, diced

2 mediums carrots, 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 shredded fresh spinach, washed and drained

Preparation

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.