Lenticchie Brasate
By: Lady Catherine ...
Published: Saturday, January 30, 2010 - 9:29am

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

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.

About


Adapted from:  Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich.
This is delicious side dish or a main course if served over noodles or rice.
Enjoy and Cook with Love,
Catherine