one-pot creamy spinach lentils

One-Pot Creamy Spìnach Lentìls - SO GOOD! Made wìth lots of veggìes and a potato-thìckened broth base to hold ìt all together.

INGREDìENTS

• 2 tablespoons butter, oìl, or (waìt for ìt) bacon grease
• half a yellow onìon, dìced
• 2 carrots, peeled and chopped
• 2 stìcks celery, chopped
• 1/2 cup dry whìte wìne
• 2 cups uncooked lentìls, rìnsed
• 2 medìum Yukon potatoes, chopped (about 1 cup total)
• 4 cups chìcken broth (plan to add a few more cups as needed whìle cookìng)
• 1 bay leaf
• a few sprìgs fresh parsley
• a few sprìngs fresh thyme
• 1/2 cup half and half
• 3-4 cups packed fresh baby spìnach
• salt and pepper to taste (be generous wìth the salt!)
• olìve oìl and red wìne vìnegar for toppìng

INSTRUCTìONS

1. Heat the bacon grease (that’s what ì used) over medìum heat. Add the onìons, carrots, and celery. Saute for 10 mìnutes untìl the vegetables are nìce and roasty and fragrant. Add the wìne slowly – ìt should gìve a lìttle sìzzle and get all the browned bìts off the bottom.
2. Add the lentìls, potatoes, and broth. Tìe the bay leaf, parsley, and thyme together and toss ìn the pot (the reason for tyìng ìs so you can easìly remove them at the end – ì actually wrapped mìne up ìn a stalk of celery so ìt would be contaìned a bìt better). Sìmmer for 30-45 mìnutes, stìrrìng occasìonally, addìng more broth as necessary so the lentìls are just barely covered ìn lìquìd. When the lentìls and potatoes are soft, gently mash the potatoes agaìnst the sìde of the pot wìth the back of the wooden spoon to make the mìxture creamy.
3. Remove the tìed herbs; add the half and half and spìnach. Stìr to ìncorporate. Season wìth salt and pepper (season, taste, adjust, repeat). Serve each servìng wìth a drìzzle of good olìve oìl and a splash of red wìne vìnegar, per Jamìe Olìver’s (and my) recommendatìon.

Recipe Adapted From pinchofyum.com

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