Lentils With Spinach and Soy Sauce

• cup lentils↗1 cup
• small onion (not cut up)↗1⁄2
• garlic clove, peeled↗1
• bay leaf↗1
• tablespoons olive oil↗2 tablespoons
• cup diced peeled carrot1 cup
• garlic clove, finely minced↗1
• ounces bunch spinach, trimmed, washed and dried or (10 ounce) bag spinach↗1 ounces
• tablespoon soy sauce↗1 tablespoon
• cooked rice (optional)↗

Step-by-step instructions

1. 1

   In a pot, combine 4 cups of water, the lentils, onion, garlic and bay leaf, and bring to a boil. You can add some celery tops for added flavor, if desired.

2. 2

   When water boils, reduce the heat and simmer, uncovered, until the lentils are tender, 20-30 minutes. Drain and let cool.

3. 3

   Remove the onion, garlic, bay leaf (and celery tops, if used). Season with salt and ground black pepper to taste.

4. 4

   In a saucepan or deep skillet heat the olive oil over medium-low heat. Add the diced carrots and cook, stirring, until tender, about 10 minutes. Add the garlic, stir to blend, and cook for 1 minute. Add the cooked lentils, spinach and soy sauce. Stir well, cover, and cook over low heat until the spinach is wilted, about 3-5 minutes. Serve over hot rice, if desired.