Servings 8 servings
Ingredients
- 1 Tablespoon olive oil
- 1 cup diced onion
- 1/3 cup diced celery
- 1/3 cup diced carrots
- 2 bay leaves
- 1 3/4 cups French green lentils
- 4 cups low sodium chicken broth
- 1 Tablespoon butter
- 1 pound fresh spinach leaves
- 5 ounces soft fresh goat cheese, crumbled
Instructions
- Heat the olive oil in a large heavy-bottomed pot (Dutch oven) over medium-high heat, and then add the diced onion, celery, carrots and bay leaves. Sauté until vegetables are golden brown, 5 to 7 minutes.
- Add the lentils to the pot and cook for 1 minute. Add the chicken broth and reduce the heat to medium-low, simmering until the lentils are fully cooked and nearly all of the liquid has been absorbed, about 40 minutes.
- Discard the bay leaves and season to taste with salt and pepper.
- Melt the butter in a large sauté pan and add the spinach, cooking just until wilted.
- Plate the spinach, top it with the lentils and crumbled goat cheese, and serve.
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