Recipe of the week: Lentils and spinach

Ingredients:

1 quart water

2 minced garlic cloves

8 oz. bag of stemmed, washed (uncooked) spinach

½ cup lentils

1 dried bay leaf

1 carrot, finely chopped

1 Tbsp. olive oil

¼ yellow onion, finely chopped

Salt and pepper to taste

Preparation:

In large saucepan, combine water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15-20 minutes. Drain, discarding bay leaf. Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls. Serves 4.

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