Warm lentils with spinach and goat cheese

People keep telling me they don't like lentils. I don't understand this. But add in some mascarpone, and I feel I can convert a few skeptics. This recipe is delicious, and it used up the entire bag of big-leaf spinach we got from the farm share this week. Note: I used 2/3 red lentils and the rest brown, instead of green, and the suggested cooking time turned it into a bit of a mush, though it did take that long to absorb all the stock. I'd use less stock (3 cups) and add more as needed. Amended below.

From Bon Appetit
8 first-course or 6 mail course servings.

1 T olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 bay leaves
12 oz French green lentils
4 cups low-salt chicken broth [start with 3 and add as needed]
1/3 cup mascarpone cheese

1 T butter
1 lb fresh spinach leaves

1 5-oz log soft fresh goat cheese, crumbled

Heat oil in large saucepan over medium high heat. Add onion, celery, carrot, and bay leaves and saute until light golden, about 7 minutes. Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover, reduce heat to med-low, and simmer until lentils are tender and nearly all liquid is absorbed, about 30 minutes [or less]. Discard bay leaves. Season to taste with salt and pepper. Stir in mascarpone. (Can be made 1 day ahead. Cover and refridgerate. Rewarm before continuing.)

Melt butter in large pot over medium-high heat. Add spinach and cook just until wilted, stirring frequently.

Transfer lentils to large shallow serving bowl. Top with spinach, then crumbled goat cheese, and serve.