Lentils: the newest superfood in my cupboard

This from bethenny.com (LOVE her!)... I ate it tonight and just thought it was the bee's knees. Braised Lentils with Spinach

2 cups brown lentils 2 small onions, diced 2 medium carrots, peeled and diced 1 stalk celery, diced 2 bay leaves ½ C chicken or vegetable stock 2 T olive oil 1 bag of washed spinach Salt and pepper to taste

Cover lentils so that there is 2 inches of water above them. Add onions, carrots, celery, and bay leaves. Add salt and pepper and bring to a boil. Cook at medium/high heat for 20 minutes. Drain beans and discard bay leaves. Move to a skillet and add oil, salt and pepper. Boil and reduce so that the lentils have no extra liquid. Add the spinach and toss until slightly wilted. Season with salt and pepper one more time if necessary. Note: this has been edited from the original version because this Blogger is making it hard to cut and paste this recipe. I just wanted to make that clear, oh Ms. On the Cover of Forbes Magazine Frankel! What a thrill!