Lentils with Spinach

I was planning on sending out a post on a lovely spring salad today, the first day of SPRING!
However, I look out my window to see a very wet snow shower and temperatures cold enough to make me thankful I don't have to go outdoors. Doesn't it seem that the cold weather feels amplified after the first taste of the warm days to come? Instead I thought I would post a comforting warm dish that might come in handy to those of us in the Midwest this weekend.


Lentils with spinach. These are so easy and so very tasty! I think my favorite way to have them is topped with wild salmon, if I'm feeling a bit decadent I might make a horseradish cream sauce to accompany it or some toasted horseradish breadcrumbs. Topping the lentils with a poached egg (or fried if I'm in a hurry) is a close contender for favorite topper. My kids love it topped with a mildly spicy chicken sausage. It is also really great on it's own. This is definitely a great recipe to have in your repertoire.

Lentils with Spinach
makes 4 servings

1 generous cup lentils
4 cups vegetable stock
1 onion chopped
1 garlic clove, chopped
2 carrots, chopped
2 celery stalks, chopped
1 potato, peeled and cut into 1/3 inch cubes (optional)
3 large thyme sprigs
2 cups baby spinach, coarsely chopped

In a stock pot add the lentils and vegetable broth, cover and bring to a boil.
Over high heat, heat a large skillet and add vegetable oil. Add the onion, garlic, carrots, celery, potato if using and thyme, saute until softened, a little less than 5 minutes.
Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes.
Stir in the spinach and salt to taste.

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