From Silvana’s Kitchen

Serves: 6

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 clove garlic, finely chopped
• 2 cups dried French lentils, (he used Shiloh
  Farms)
• 4 cups vegetable broth or water
• 1 cup dry white wine
• Salt, to taste

In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes. Stir in the garlic and cook for 1 minute. Add the lentils, broth and wine; bring to a boil.
Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.  Season with salt.

VARIATION:

Vegetarian Lentils and Quinoa with Mushrooms and Spinach

To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge). To heat it all through without sticking to the skillet,  I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.