Lentils with Spinach and Soy Sauce

One of my favorite recipes, this is a pretty simple way to get dinner on the table during a week night. We had just enough spinach from our CSA to put this together. I like using French puy lentils for their nuttiness and meaty, chewy texture; my honey liked the "comfort food" quality of regular, softer green lentils. Either will work for this recipe.

Lentils with Spinach and Soy Sauce

1 cup dry lentils
1 bay leaf
1/2 onion
2 tbsp olive oil
1 cup diced, peeled carrots
1 clove garlic, finely minced
1 medium bunch spinach, about 12 oz., trimmed & washed
1 tbsp soy sauce

Sort and rinse lentils. Add to a pot and cover with 1 to 2 inches of water, along with the half an onion and bay leaf. Simmer until tender, about 20 minutes based on the type of lentil (check the bag or container). Drain but do not rinse.

In a deep skillet, heat olive oil and then add carrots, sauteeing about 10 minutes, until tender. Add the garlic and stir to blend. Add the cooked, drained lentils (about 3 cups, cooked), the spinach and the soy sauce. Cover and cook for about 2 minutes, until the spinach has wilted down a bit, and then stir the pot. Cover and cook for another 2-3 minutes. Serve with rice or without.

Recipe modified from The Joy of Cooking.