Lenticchie Brasate
Adapted from: Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich
Ingredients:
Pour enough cold water over the lentils, onions, carrots, celery and bay leaves in a sauce-pan. Bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook, covered, until the lentils are tender, 20-25 minutes. Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.
Pour in the chicken stock and olive oil and season lightly with the pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.
Drizzle a little olive oil over each plate and garnish with grated Romano cheese if desired.
This is delicious side dish or a main course if served over noodles or rice.
Enjoy and Cook with Love,
Catherine
