- 2 T butter oil or bacon grease
- half an onion diced
- 2 carrots chopped
- 2 sticks celery chopped
- 1/2 cup white wine
- 2 cups lentils
- 2 medium potatoes ( floury)
- 4 cups chicken broth or more
- 1 bay leaf
- a few sprigs of fresh parseley
- a few sprigs of fresh thyme
- 1/2 cup of half and half
- 3-4 cups packed fresh baby spinach
- salt and pepper (be generous with the salt)
- olive oil and red wine vinegar for topping
Heat the oil or grease in a big pot over medium heat.Add onions, carrots and celery. Saute for 10 minutes till roasty and fragrant. Add the wine.
Add the lentils, potatoes and broth.Tie the herbs together and add .
Simmer for 30-45 minutes stirring occasionally, adding more broth as necessary so the lentils re just barely covered in liquid.. When the lentils and the potatoes are soft, gently mash the potatoes against the side of the pot with the back of a wooden spoon to make the mixture creamy.
remove the herbs, add the half and half and spinach. Adjust seasoning.
Serve with a drizzle of good olive oil and a splash of red wine vinegar (optional)
