One-Pot Creamy Spinach Lentils

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 strip or 8g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Lentils

  Raw

  2 cup or 384g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Parsley

  Raw

  1 tbsp or 4g

• Thyme

  Fresh

  1 tbsp or 2g

• Half and half cream

  Fluid

  ½ cup or 121g

• Spinach

  Raw

  4 cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the butter in a skillet over medium heat. Add the onions, carrots, and celery. Sauté for 10 minutes until the vegetables are fragrant and slightly roasted.
2. Add the wine slowly, allowing it to deglaze the pan. Then add the lentils, potatoes, and broth.
3. Tie the bay leaf, parsley, and thyme together and add to the pot. Simmer for 30-45 minutes, stirring occasionally, and add more broth as needed to keep the lentils covered.
4. Mash the potatoes against the side of the pot to create a creamy texture.
5. Remove the tied herbs; add the half and half and spinach. Stir to combine.
6. Season with salt and pepper to taste and serve.

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