Luxurious Lentils

  • Yield: 6-8 servings


2cups lentils
1 1/2cups leeks, washed & cut into 1/4" dice
1cup carrots, peels & cut into 1/4" dice
1large stalk celery, finely diced
2pieces bay leaves
2teaspoons reduced sodium chicken Better than Boullion
1/2cup reduced sodium chicken broth
2tablespoons extra virgin olive oil
1/4teaspoon freshly ground black pepper
1teaspoon fresh thyme, finely chopped
4cups finely shredded fresh baby spinach, thoroughly washed and drained


Pour enough cold water over the lentils, leeks, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Add Better than Boullion and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.

Pour in the chicken stock, olive oil, thyme and season lightly with salt and 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. Taste and add salt and pepper if necessary. Serve immediately.