Braised Lentils With Onions and Spinach

From Health Magazine.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon  oil
• 1  cup carrot, finely chopped
• 1⁄2 cup shallot, finely chopped
• 1⁄4 cup dry white wine (or apple juice)
• 2  cups dried lentils
• 4  cups onions, thinly sliced
• 3 1⁄2 cups chicken broth or 3 1⁄2 cups vegetable broth
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  fresh thyme sprigs
• 2  tablespoons red wine vinegar
• 1 (10 ounce) bag  prewashed fresh spinach
• 4  ounces  crumbled feta cheese

Directions

1. Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
2. Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
3. Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
4. For vegetarian use vegetable broth.