One-Pot Creamy Spinach Lentils

INGREDIENTS

• 2 tablespoons butter, oil, or bacon grease
• half a yellow onion, diced
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• 1/2 cup dry white wine
• 2 cups uncooked lentils, rinsed
• 2 medium Yukon potatoes, chopped (about 1 cup total)
• 4 cups chicken broth (plan to add a few more cups as needed while cooking)
• 1 bay leaf
• a few sprigs fresh parsley
• a few sprigs fresh thyme
• 1/2 cup half and half
• 3–4 cups packed fresh baby spinach
• salt and pepper to taste
• olive oil and red wine vinegar for topping

DIRECTIONS

1. Heat the butter, oil, or bacon grease over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly – it should give a little sizzle and get all the browned bits off the bottom.

2. Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot. Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.

3. Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar.