Food & Cooking Recipes Salad Recipes Lentils with Spinach 3.8 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show. Ingredients 1 quart water ½ cup lentils 1 carrot, finely chopped (½ cup) ¼ onion, finely chopped (½ cup) 2 cloves garlic, minced 1 dried bay leaf Coarse salt and freshly ground pepper 1 tablespoon olive oil 8 ounces spinach, stems removed, leaves washed well and torn into ½-inch pieces Directions In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf. Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls. Rate it Print