Lentils with Carrot and Spinach

Ingredients

• 4 cups water
• 1/2 cup brown lentils
• picked over and rinsed
• 1 carrot
• finely chopped
• 1/4 onion
• finely chopped
• 2 garlic cloves
• minced
• 1 dried bay leaf
• 1/2 pound spinach
• tough stems trimmed
• washed well and dried
• leaves torn into bite-size pieces
• 1 tablespoon olive oil
• Coarse salt and freshly ground pepper

Instructions

1. In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf; bring to a boil.
2. Reduce heat; partially cover, and simmer until lentils are tender, 15 to 20 minutes.
3. Drain, and discard bay leaf.
4. Return lentils and vegetables to the saucepan.
5. Add spinach, and season with salt and pepper.
6. Cook over medium-low heat until spinach has wilted and lentils are heated through, about 2 minutes.
7. Transfer to a serving bowl or plates with a slotted spoon.