Green Lentils and Vegetables – Principal Chef

Ingredients

• 1.50 cups Green Lentils, sorted and rinsed
• 1 Bay Leaf
• 2 tsp Olive Oil/Vegetable Oil
• 1 Onion, diced
• 6 Carrots, diced in 1/2" to 3/4" pieces
• 4 Celery stalks, diced in 1/2" to 3/4" pieces
• 4 Garlic Cloves, mashed/pressed
• 1 tbsp Tomato Paste
• ⅔ cup Red Wine
• 2 tsp Dijon Mustard
• 2 lbs Spinach or Baby Spinach, Washed
• 3 tbsp Butter (Optional)