Lentils with Spinach
makes 4 servings

1 generous cup lentils
4 cups vegetable stock
1 onion chopped
1 garlic clove, chopped
2 carrots, chopped
2 celery stalks, chopped
1 potato, peeled and cut into 1/3 inch cubes (optional)
3 large thyme sprigs
2 cups baby spinach, coarsely chopped

In a stock pot add the lentils and vegetable broth, cover and bring to a boil.
Over high heat, heat a large skillet and add vegetable oil. Add the onion, garlic, carrots, celery, potato if using and thyme, saute until softened, a little less than 5 minutes.
Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes.
Stir in the spinach and salt to taste.

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