Ingredients
1/2 cup lentils
1 bay leaf
Vegetable broth to cover lentils by an inch or so
1 carrot, diced
1/2 cup frozen peas
1 small onion, chopped
1/3 red bell pepper, chopped
1/2 stalk celery, diced
1 cup spinach, slivered
1/4 cup shredded Parmesan
Toasted pine nuts
Salt and pepper, to taste
Preparation
Bring lentils, bay leaf and broth to a boil, then cover and simmer for about 20 minutes Add carrots and peas to lentils after about 10 minutes Sauté onion, celery and red pepper in a little olive oil until soft Drain lentils, carrots and peas, and mix with sautéed veggies Add spinach and Parmesan, along with some salt and pepper and mix well Sprinkle with pine nuts when you serve
