Lentil Stew on Potatoes

It's been awhile since I've posted something delicious! Let's get cooking.


2 bay leaves
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp basil
2 T olive oil
2 stalks celery, chopped
1 small onion, chopped
2 carrots, chopped
1 lb lentils
10 oz. spinach
salt and pepper, to taste

Saute onions, carrots and celery until just tender but still a little crunchy. Add spices and stir. Pour in lentils and add two cups of water. Cover and let simmer for about an hour, or until lentils are tender. Stir in spinach and cook until just wilted. If using frozen, cook until warmed through. Season with salt and pepper.

Serve over mashed potatoes. Serves 8.