Robin Butler's Recipe

Provencal Lentils with Spinach

Category: Vegetarian Entrees

2 T extra-virgin olive oil
1 small onion, finely diced
1/2 t kosher salt
1 c lentils (dark green Le Puy)
1 bay leaf
2 3/4 c chicken or vegetable broth
2 cloves garlic, minced
1 box frozen spinach, thawed
2 t chopped fresh thyme
2 t Dijon mustard
1 t red wine vinegar
Freshly gorund black pepper
2 T toasted pine nuts

Heat the oil in a large saucepan over medium heat. Add the onion and salt; cook until softened, stirring occasionally. Add the lentils and bay leaf to the pan, stirring until lentils are coated with oil.

Pour in the broth and bring to a boil; lower heat to a simmer and cook, covered, until liquid is nearly absorbed, about 30 minutes. Sitr in the garlic and spinach, breaking the spinach up with a spoon; cover and continue cooking 5-10 more minutes.

Remove from the heat; add thyme, mustard, vinegar and pepper to taste. Taste and add more salt if needed; sprinkle with pine nuts. Find the bay leaf and remove it before serving.

Serve with brown basmati or jasmine rice.

4 servings.