Braised Lentils With Onions And Spinach - cooking recipe

Ingredients

1 tablespoon oil
1 cup carrot, finely chopped
1/2 cup shallot, finely chopped
1/4 cup dry white wine (or apple juice)
2 cups dried lentils
4 cups onions, thinly sliced
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs
2 tablespoons red wine vinegar
1 (10 ounce) bag prewashed fresh spinach
4 ounces crumbled feta cheese

Preparation

Heat olive oil over med-high heat in a dutch oven, and saute carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
For vegetarian use vegetable broth.