Warm Lentils with Spinach

By bakers_delight85

Ingredients

• 1 cup French green lentils (Puy lentils)
• 2 celery stalks, finely chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 Tbsp. extra virgin olive oil
• 3 cups loosely packed baby spinach leaves (about 4 ounces)
• Coarse salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

Combine lentils, celery, shallots and garlic in a 4-quart saucepan, and cover with water by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; stir once or twice, then simmer, partially covered, until lentils are tender but not falling apart, 25 to 30 minutes. Drain, and discard cooking liquid.
Transfer lentil mixture to a bowl; add oil, stirring to combine. Add spinach, and toss until slightly wilted. Season generously with salt (about 1 tsp.) and pepper.